Sütlaç Rice Pudding

Instructions

1. Step 1

   Combine the rice and water in the saucepan. Bring to a simmer over medium heat, then cook over low heat until the rice is very tender and most of the water has been absorbed.

   Timer: 18 min (fixed)

   Ingredients used: 500.0 ml Water, 100.0 gr White Rice

   Cookware: saucepan, wooden spoon

2. Step 2

   Add 3 ¾ cup (900 ml) of the milk to the rice. Bring it gently to a simmer over medium heat, stirring frequently.

   Timer: 8 min (fixed)

   Ingredients used: 900.0 ml Whole Milk

   Cookware: saucepan, wooden spoon

3. Step 3

   Whisk the remaining 6 ¾ tbsp (100 ml) milk with the cornstarch in the measuring jug until completely smooth.

   Timer: 2 min (fixed)

   Ingredients used: 25.0 gr Cornstarch, 100.0 ml Whole Milk

   Cookware: measuring jug, whisk

4. Step 4

   Stir the sugar into the simmering rice mixture. Cook over low heat, stirring regularly, until the sugar dissolves and the rice begins to break down slightly.

   Timer: 10 min (fixed)

   Ingredients used: 180.0 gr Granulated Sugar

   Cookware: saucepan, wooden spoon

5. Step 5

   Whisk the cornstarch slurry again, then pour it slowly into the saucepan while stirring. Simmer over low heat until the pudding lightly coats the spoon.

   Timer: 7 min (fixed)

   Cookware: measuring jug, saucepan, whisk, wooden spoon

6. Step 6

   Divide the pudding among the dessert bowls. Let it cool for 20 minutes, then refrigerate until thoroughly chilled.

   Timer: 140 min (fixed)

   Cookware: Dessert bowls

7. Step 7

   Dust the chilled puddings with cinnamon just before serving.

   Ingredients used: 2.0 gr Ground Cinnamon

   Cookware: Dessert bowls