Turkish Rice Pudding
66gr rinsed and drained short-grain Rice
760ml of Milk
240ml of Cream
225gr of Sugar
360ml of Water
1 teaspoon of Vanilla Extract
3 tablespoons of Corn Flour blended with a little milk
Salt to taste
To decorate: Cinnamon powder
How to prepare
This recipe makes 4-5 servings.
Add the 360ml of water to a pan and bring up to a boil then stir in the rice.
Cover and simmer for 20-25 minutes until almost all the water has been absorbed.
Add the milk, cream, vanilla extract, sugar and salt, then slowly add the corn flour mixture.
Constantly stir with a wooden spoon on a medium heat and as soon as bubbles appear continue to stir and cook for one minute then remove from the heat.
Ladle the mixture into small glass bowls and allow them to cool.
Place them in the fridge and just before serving sprinkle on the cinnamon.