Sütlaç is a light dessert originated in Ottoman cuisine. The rumor goes that it was flavored with rose water in palace kitchens, but in my kitchen I skipped that ingredient. If you want to try the original taste, add 2-3 tsp rose water to milk.
1 lt (32 oz.) milk
1/2 cup white rice
1 cup white sugar
1/4 cup corn flour or corn starch
-Wash the rice and boil it with 2 cups of water until water is soaked
-Put rice, milk, and sugar in a pot and stir on low. Keep stirring for 20-30 minutes more after it starts boiling.
-Mix corn starch with a little bit of water until the mixture is smooth. Then, add this mixture to the pot. Stir for 4-5 minutes.
-Now you need to decide whether you want to have regular sütlaç or baked one. If you want regular rice pudding, pour the pudding into bowls and serve cold with cinnamon sprinkled on top. However, if you want baked rice pudding, pick panggangan safe bowls, put put pudding in them, and then broil them until the top is brown, dark brown. Chill and serve.
-Another way to make baked rice pudding is to mix 2 tbsp of pudding (after you turn off the heat stove) with one egg yolk, and spread this mix lightly and evenly on the pudding after pouring them in bowls. If you broil sütlaç with the eggy mixture on top, you’ll have a more flavorsome pudding.
See also Rice Pudding with Gum Mastic