Ingredients:
- 1 cup Arborio rice
- 4 cups whole milk
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- A pinch of salt
- Ground cinnamon for garnish
Instructions:
- Rinse the Rice:
- Start by rinsing the Arborio rice under cold water until the water runs clear. This helps remove excess starch.
- Cook the Rice:
- In a large saucepan, combine the rinsed rice and 2 cups of milk. Cook over medium heat, stirring frequently, until the rice absorbs most of the milk.
- Add Sugar and Continue Cooking:
- Stir in the sugar, cornstarch, vanilla extract, and a pinch of salt. Gradually add the remaining 2 cups of milk while stirring continuously.
- Simmer Until Creamy:
- Reduce the heat to low and let the mixture simmer, stirring often to prevent sticking, until the rice is tender and the mixture becomes creamy. This might take about 25-30 minutes.
- Check Consistency:
- If the mixture is too thick, you can add a bit more milk until you achieve the desired consistency. Remember that it will thicken further as it cools.
- Cool and Serve:
- Remove the saucepan from heat and let the Turkish Milk Cake cool for a bit. Once it reaches room temperature, transfer it to serving bowls or individual cups.
- Chill in the Fridge:
- Refrigerate the Sütlaç for at least 2-3 hours or overnight to allow the flavors to meld.
- Garnish and Enjoy:
- Before serving, sprinkle a generous amount of ground cinnamon on top for that authentic Turkish touch. Dive in with a spoon and savor the creamy delight!