Baked Turkish Rice Pudding with a Scorched Top

What you need

• 90 g (1/2 cup) white rice, short-grain, rinsed
• 1 l (4 cups) whole milk
• 120 g (1/2 cup) granulated sugar
• 20 g (2 tbsp) cornstarch
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon, for dusting

Method

Restated from the original video

1. 1

   Put the rice and 250 ml (1 cup) of water in a pot. Bring to a boil, then simmer over low heat until the rice is very soft and the water is gone, 10-12 min.

2. 2

   Pour in the milk and bring to a gentle simmer. Cook, stirring often, until the rice is creamy and the milk has thickened slightly, about 15 min.

3. 3

   Stir in the sugar and cook for 5 min.

4. 4

   Whisk the cornstarch with 60 ml (1/4 cup) of cold water until smooth. Pour it into the pot while stirring.

5. 5

   Cook for 3-5 min until the pudding is thick enough to coat a spoon. Stir in the vanilla extract and remove from the heat.

6. 6

   Heat the oven grill (broiler) to its highest setting.

7. 7

   Ladle the pudding into six ovenproof bowls and leave for 10 min so a skin starts to form.

8. 8

   Set the bowls on a tray under the grill, close to the heat. Cook 3-5 min until the tops blister and brown in dark patches. Watch closely, as the tops burn quickly.

9. 9

   Cool to room temperature, then chill for at least 2 hours.

10. 10

    Dust with the cinnamon just before serving.

Imported from canalcocina.es. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.