Firinda Sutlac (Turkish Oven-Toasted Rice Pudding)
(from clair’s recipe box)
a favorite Turkish sweet—broiling the pudding for a few minutes makes the top taste like marshmallow! Unfortunately, it takes a long time to cook!
Source: Binnur's Turkish Cookbook blog: http://www.turkishcookbook.com/2006/09/turkish-rice-pudding.php
Prep time: 5 minutes
Cook time: 60 minutes
Serves 6 people
Categories: Ethnic, Sweets, Turkish
Ingredients
- 1/3 cup short grain white rice
- 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
- cinnamon to taste
Directions
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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.
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Pour into 6 small oven-safe bowls with a ladle (can also be put in one large oven-safe bowl). 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.
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Sprinkle some cinnamon on top. Serve hot or chilled.