Turkish Pistachio and Rosewater Milk Pudding (Sütlaç)

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

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

In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth. This creates a slurry.

Once the milk and rice mixture is simmering, slowly pour the cornstarch slurry into the saucepan while continuously stirring. Continue to cook, stirring constantly, for 10-15 minutes, or until the pudding thickens to a creamy consistency that coats the back of a spoon.

Remove the saucepan from the heat and stir in the rosewater. Ladle the hot pudding into individual serving bowls or ramekins.

Allow the puddings to cool at room temperature for about 30 minutes, then cover them with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.

Before serving, garnish each chilled pudding with a generous sprinkle of finely chopped pistachios.