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Ingredients
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Rice Pudding Base
Finish & Garnish
Method
Rice Pudding Base
- 1
Rinse and partially cook rice
Rinse the rice under cold water until the water runs clear. In a small saucepan combine the rinsed rice and 150 ml water and a pinch of salt. Bring to a gentle boil over medium heat, then reduce to low, cover and simmer until the rice has absorbed the water and is very tender but not fully creamy, about 10–12 minutes. Remove from heat.
- 2
Heat milk and combine
In a larger heavy-bottomed saucepan, warm the whole milk over medium heat until it just begins to steam and small bubbles form around the edge (do not boil). Add the par-cooked rice to the warm milk and stir to combine. Simmer gently, stirring frequently, until the mixture thickens and the rice is fully tender and the liquid is creamy, about 20–25 minutes. Reduce heat if the milk threatens to boil over.
- 3
Sweeten and thicken
Whisk together the sugar, cornstarch, and egg yolk in a small bowl until smooth. Temper the egg mixture by adding 2–3 tablespoons of the hot rice–milk mixture into the bowl while whisking, then pour the tempered mixture back into the saucepan. Continue to cook over low heat, stirring constantly, for 2–3 minutes until the pudding thickens slightly. Remove from heat and stir in the vanilla extract and a pinch of salt. Taste and adjust sugar if desired.
Baking & Finish
- 4
Assemble for baking
Preheat the oven to 160°C (320°F). Spoon the warm pudding into 6 individual ramekins or into a single shallow oven-safe baking dish, filling each nearly to the top. Place the ramekins in a large roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the ramekins (water bath).
- 5
Bake until set
Carefully transfer the roasting pan to the oven and bake in the water bath for 25–35 minutes, until the surface is set but still slightly wobbly in the center. The top should be faintly browned in places. Remove the ramekins from the water bath and let cool on a wire rack to room temperature, about 30–40 minutes. For a chilled sutlac, refrigerate for at least 2 hours before serving.
- 6
Garnish and serve
Just before serving, dust the top of each sutlac with a light sprinkle of ground cinnamon and, if using, scatter chopped pistachios over the top. Serve warm or chilled according to preference.