Sütlaç (Turkish Baked Rice Pudding)

Rinse the rice, put it in a pot with the water, and simmer gently until the water is absorbed and the rice is soft, about 15 minutes.

Pour in most of the milk, keeping a small cupful back, and add a strip of lemon zest if using.

Bring to a gentle simmer, stirring often so the rice doesn't catch on the base.

Cook 15–20 minutes until the rice is very soft and the milk has reduced a little.

Stir in the sugar until it dissolves.

Whisk the cornflour smoothly into the reserved cold milk.

Pour this slurry into the simmering pudding, stirring constantly.

Keep stirring 3–5 minutes as it thickens to a loose, pourable custard.

💡 Stop while it still flows easily — it firms up a lot more as it cools, and overcooked pudding turns stodgy.

Ladle into individual heatproof dishes and smooth the tops.

For the classic browned skin, sit the dishes in a roasting tray of hot water and bake at 220°C, or slide them under a hot grill, until the tops are blistered brown in patches.

Cool, then chill at least 2 hours until set and cold.

Serve cold, dusted with cinnamon.