Sütlaç (Turkish Rice Pudding) with Cinnamon and Pistachios

Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and helps prevent stickiness.

In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is very soft and has absorbed most of the water.

Add the milk, sugar, vanilla extract, and cinnamon to the saucepan with the cooked rice. Stir well to combine.

Bring the mixture to a simmer over medium heat, stirring frequently to prevent the rice from sticking to the bottom of the pan. If using cornstarch slurry, whisk it in now.

Continue to simmer for 10-15 minutes, or until the pudding has thickened to your desired consistency. Stir constantly to prevent burning.

If you want to bake the sütlaç for a browned top: Preheat your oven's broiler. Pour the rice pudding into oven-safe ramekins or a baking dish. Broil for 2-3 minutes, or until the tops are golden brown. Watch carefully to prevent burning.

Remove from heat (and oven, if baked) and let cool slightly. Garnish with chopped pistachios and a sprinkle of ground cinnamon.

Serve warm or chilled. Refrigerate leftovers.