Albanian Baked Rice Pudding (Sultjash)

Preheat your oven to 350°F (175°C). Lightly grease four 6-ounce ramekins or an 8x8 inch baking dish.

Rinse the short-grain rice under cold water until the water runs clear. This removes excess starch.

In a medium saucepan, combine the rinsed rice, whole milk, granulated sugar, and salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.

Once simmering, reduce the heat to low and cook for 20-25 minutes, stirring frequently, until the rice is tender and the mixture has thickened slightly.

Remove from heat and stir in the vanilla extract and 1/4 teaspoon of ground cinnamon.

Pour the rice pudding evenly into the prepared ramekins or baking dish. Place the ramekins in a larger baking pan and carefully add enough hot water to the pan to come halfway up the sides of the ramekins (this creates a water bath).

Bake for 30-35 minutes, or until the tops are lightly golden and the pudding is set. Remove from the oven and carefully take the ramekins out of the water bath.

Let the Sultjash cool to room temperature, then chill in the refrigerator for at least 2 hours before serving. Garnish with an extra sprinkle of ground cinnamon before serving.