Turkish Rice Pudding

Instructions

1. Prepare the rice
   In a large pot, combine the rinsed rice with 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 15-20 minutes until the rice is partially cooked and the water is mostly absorbed.
2. Add the milk mixture
   Slowly pour the milk into the pot with the rice. Add 3/4 cup of sugar and salt. Stir well and bring to a gentle simmer over medium-low heat. Cook for about 20-25 minutes, stirring frequently to prevent sticking, until the mixture thickens slightly.
3. Thicken the pudding
   In a small bowl, dissolve the cornstarch in 1/2 cup of heavy cream. Slowly pour this mixture into the pot while stirring continuously. Add the vanilla extract and the remaining 1/4 cup of sugar. Continue cooking for another 5-7 minutes until the pudding reaches a thick, creamy consistency.
4. Prepare for baking
   Preheat your oven to 350°F (180°C). Grease 6-8 traditional clay ramekins (güveç) or oven-safe ceramic dishes with butter. Divide the rice pudding evenly among the prepared dishes.
5. Bake the pudding
   Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the tops begin to turn golden brown. For a more caramelized top, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
6. Cool and garnish
   Remove from the oven and let the puddings cool completely to room temperature, then refrigerate for at least 2 hours. Before serving, sprinkle each pudding with ground cinnamon and crushed pistachios for an authentic presentation.