Syutlach

Ingredients:

• 0.5 cups round or medium grain rice
• 5 cups whole milk
• 1 cup of sugar
• 1.5 tsp natural vanilla extract
• 3 tablespoons cornstarch
• Ground or chopped pistachios for sprinkling

Preparation:

1. Rinse the rice several times and place it in a large saucepan. Add 2 cups of water. Cook over medium heat, stirring occasionally, until the rice is completely cooked and a little water remains, about 25 minutes. Remove from heat.
2. Position a rack in the center of the oven and preheat the oven to 200°C.
3. Add 4.5 cups milk to the rice and stir. Add sugar and vanilla extract. In a small bowl or measuring cup, combine cornstarch with 0.5 cups water and the remaining 0.5 cups milk. Add the mixture to the rice and cook over medium heat, stirring frequently to prevent burning, until the mixture has thickened slightly and the rice is very tender, about 30 minutes. Remove from heat.
4. Place 6 ramekins or small clay molds (180-210 ml each) in a large baking dish. Ladle the rice pudding mixture into the molds, filling them almost to the top. Add water until it reaches halfway up the ramekins.
5. Carefully place the pan on the center rack of the oven and bake until the top of the sutlachi begins to caramelize, about 15 minutes. Increase the oven temperature to 245°C (450°F) and continue baking until the top is nicely browned, another 5-10 minutes. Keep an eye on the baking so the dessert doesn't burn.
6. Transfer the molds to a cooling rack and let them cool completely. Then refrigerate the sutlach for at least 3 hours and up to 3 days. The cooked rice porridge should still be very runny; it will set as it cools. Therefore, be careful not to overcook it on the stovetop, otherwise the dessert will become too thick in the refrigerator. Sprinkle each serving with pistachios before serving.