Peach Rice Pudding

(Şeftalili Sütlaç - İstanbul)

1/3 cup short grain rice, washed and drained
1 1/2 cup water
3 cups whole milk
1 cup half&half cream (12% fat)
3/4 cup sugar
1 tsp vanilla extract
3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above)
Pinch of salt

Peach Sauce:
12 peach slices, in light syrup, in jar
6 tbsp peach jam

Garnish:
Almond, blanched, sliced
Sugar

To cook Rice Pudding; Bring 1 1/2 cup of water to boil, then add the rice and lower the heat. Simmer for about 25 minutes (until a little bit of water is left) with the lid covered in a medium sized pot. Add the cream, milk, vanilla extract, sugar and salt. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook at medium heat until you see bubbles on the surface. Turn the heat off after one minute.

After cooking the Turkish Rice Pudding, pour it into individual ovenproof bowls. Divide the Peach Sauce over the tops. Sprinkle some almond and sugar over the tops.

Set the oven to broil. Arrange the bowls on the oven tray and place on the top rack. Leave in the oven until the tops become golden color. Serve hot or chilled. Keep it in the fridge.

5-6 servings Peach Rice Pudding.

*Ottoman Kitchen