Turkish Baked Rice Pudding with Cinnamon (Fırın Sütlaç)

Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1 cup of the whole milk. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and has absorbed most of the milk.

In a small bowl, whisk together the cornstarch and 1/4 cup of water until smooth. Set aside.

Add the remaining 3 cups of whole milk and the granulated sugar to the saucepan with the cooked rice. Stir well and bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.

Once simmering, slowly pour in the cornstarch slurry while continuously stirring. Continue to cook and stir for 5-7 minutes, or until the pudding thickens to a creamy consistency. Remove from heat and stir in the vanilla extract.

Preheat your oven to 375°F (190°C). Divide the rice pudding evenly among 6 small oven-safe ramekins or a single medium baking dish.

Place the ramekins in a larger baking pan and carefully pour hot water into the larger pan, reaching about halfway up the sides of the ramekins. This creates a water bath to ensure even baking and prevent cracking.

Bake for 25-30 minutes, or until the tops are beautifully golden brown and slightly caramelized. Carefully remove the baking pan from the oven, then remove the ramekins from the water bath.

Let the puddings cool to room temperature, then refrigerate for at least 2 hours before serving. Just before serving, sprinkle with ground cinnamon.