Turkish Rice Pudding (Sutlac)

1. 1

   Cook the rice in a pot until the water disappears.

2. 2

   Cover it with a lid while cooking.

3. 3

   You can boil it with more water if you prefer the rice dissolved well in the desseet later.

4. 4

   Add milk and cook it in medium fire until the milk begins to boil.

5. 5

   Dissolve the cornstarch and vanilla in a half-cup of water and add it to the boiling milk and stir it (you can also use vanilla extract).

6. 6

   Let it boil for 15 minutes in low fire.

7. 7

   Then, it will be ready.

8. 8

   If you prefer the mix less liquid then you can boil longer.

9. 9

   Keep it refrigerated and use cinnamon in the top if preferred.

* Per serving · 4 servings · Values may vary.

No additional tips available.