1/3 cup short grain rice, washed and drained
1 1/2 cup water
3 cups whole milk
1 cup half and half cream
1 cup sugar
1 tsp vanilla extract
3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above)
Pinch of salt
Bring 1 1/2 cup of water to a boil, then add the rice and lower the heat. Simmer for about 25 minutes (until a little bit of water is left) with the lid covered in a medium sized pot. Add the cream, milk, vanilla extract, sugar and salt. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook over medium heat until you see bubbles on the surface. Turn the heat off after one minute.
Pour into 6 small glass bowls with a ladle. Place in the fridge to chill them. Sprinkle some cinnamon on top before serving.
Turkish Rice Pudding in the Oven
After cooking the Turkish Rice Pudding, pour it into individual ovenproof bowls. Set the oven to broil. Arrange the bowls on the oven tray and place on the middle rack. Leave in the oven until the tops become brown.
Sprinkle some pistachio or cinnamon on top. Serve hot or chilled.
Recipe taken from Binnur’s Turkish Cookbook.