Turkish Pudding Rice

Wash the rice thoroughly, then soak it in water for 2 hours.

Drain the rice well, then place it in a food processor and pulse it twice on low speed to slightly break the grains—it should not turn into powder. This step is very important.

Transfer the rice to a pot with 1 cup of water. Bring it to a boil, then reduce the heat, cover, and let it cook until fully done.

In a separate pot, heat the milk, evaporated milk, sweetened condensed milk, and sugar over medium heat, stirring until the sugar completely dissolves.

Add the cooked rice to the milk mixture and let it simmer for 10 minutes while stirring.

In a bowl, mix the cornstarch, egg yolk, vanilla, and a small amount of milk until smooth.

Gradually add this egg-starch mixture to the rice and milk, stirring continuously to prevent curdling

Keep stirring for 5 minutes until the mixture thickens. Then add the whipping cream and stir for another 5 minutes

Pour the pudding into ceramic or clay oven-safe ramekins

Place them in a baking tray filled with water

Bake in a preheated oven at 200°C (390°F)

Bake for 35 minutes or until the tops are golden and slightly jiggly in the center.

Garnish with crushed pistachios. You may also add a scoop of ice cream or a sprinkle of cinnamon on top.

Serve warm or cold, as desired.