Fırın Sütlaç (Baked Turkish Rice Pudding)

Method

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1. 1Rinse the rice and put it in a saucepan with the water. Cook over low heat, lid ajar, for about 10 minutes until the water is absorbed and the grains are soft.
2. 2Add the litre of milk and bring to a boil, stirring now and then. Lower the heat and simmer for 10 more minutes.
3. 3Whisk the rice flour into the cold milk until smooth. Add the sugar to the pan, then pour in the rice-flour mixture in a thin stream while stirring constantly.
4. 4Keep stirring for 8-10 minutes, until the pudding coats the back of a spoon but is still pourable. Remove from the heat and add the vanilla; it will thicken more in the oven and as it cools.
5. 5Preheat the oven to 220 °C on the top grill/broil setting. Divide the pudding among ovenproof clay or glass bowls.
6. 6Place the bowls in a deep roasting tray and pour cold water into the tray to come halfway up the bowls; this keeps the bottoms from scorching.
7. 7Put the tray on the top rack and bake for 15-20 minutes, until the surface is blistered with dark brown spots.
8. 8Let cool to room temperature, then refrigerate for at least 3 hours. Serve with a dusting of cinnamon or hazelnuts if you like.