Gluten-Free Turkish Delight Inspired Rice Pudding (Sutlac)

Instructions

1. 1Rinse the 0.5 cup Long-grain Rice thoroughly under cold running water until the water runs clear. In a large heavy-bottomed pot, combine the rinsed 0.5 cup Long-grain Rice and 2 cups Water. Bring this mixture to a boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the rice is partially cooked and most of the 2 cups Water has been absorbed.
2. 2Add the 6 cups Milk and 0.75 cup Sugar to the pot with the rice. Stir well to combine. Increase the heat to medium (approximately 148.9-162.8°C or 150-163°C if using an electric burner with temperature control) and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Cook for 10 minutes, maintaining a gentle simmer where small bubbles consistently break the surface.
3. 3In a small bowl, whisk together the 2 tbsp Rice Flour with 0.25 cup of the 6 cups Milk (taken from the pot before it started simmering, or use cold milk if available) until you have a smooth, lump-free slurry. Pour this rice flour mixture into the simmering pot, stirring constantly for 1 minute to ensure it incorporates smoothly and to prevent any lumps from forming.
4. 4Continue to simmer the pudding over medium-low heat (approximately 121.1-135°C or 120-135°C if using an electric burner with temperature control), stirring frequently, for 20-25 minutes. The pudding is ready when it has thickened to a creamy consistency that coats the back of a spoon, and you see small bubbles gently breaking the surface.
5. 5Remove the pot from the heat. Stir in the 1 tbsp Rosewater and 1 tsp Vanilla Extract until they are well combined into the pudding.
6. 6Carefully pour the rice pudding into individual serving bowls or a large baking dish. Place the bowls or dish under a preheated broiler set to high heat (approximately 260°C or 260°C). Broil for 2-4 minutes, watching very carefully, until the tops are lightly browned and slightly blistered.
7. 7Allow the rice pudding to cool slightly in the bowls or dish for at least 10-15 minutes before serving; this allows the pudding to set slightly. Finely chop the 0.25 cup Pistachios and garnish the top of each serving generously.

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