• Rinse the rice and place it in a pot with 2 cups of water.
  1/2 cup short-grain rice, 2 cups water
• Simmer over medium heat until the rice is soft and most of the water is absorbed (about 15–20 minutes).
• Add the milk and stir well.
  750 ml whole milk
• Simmer gently for another 15-25 minutes, stirring occasionally so it doesn’t stick.
• Add a pinch of salt and mix well.
  A pinch of salt
• Add the sugar and mix until dissolved.
  3/4 cup (150g) sugar (adjust to taste)
• In a small bowl, dissolve the rice flour or cornstarch in 2 tbsp water or milk.
  1 tbsp cornstarch, 2 tbsp water or milk
• Slowly stir the mixture into the pudding and cook 3–5 more minutes until slightly thickened.
• Add vanilla if using.
  1 tsp vanilla extract,
• Pour into small bowls or ramekins and let cool.
• Chill in the refrigerator for at least 2 hours.
• Sprinkle with cinnamon before serving.
  Ground cinnamon for serving

Optional Oven-Baked Version

• For the classic browned top (“fırın sütlaç”):
• Pour the sütlaç into oven-safe ramekins or clay bowls, leaving a little space at the top.
• Letting the surface sit for a few minutes before broiling creates a delicate film that browns beautifully and protects the custard underneath.
• Place the bowls in a deep baking tray and carefully add hot water to create a water bath.
• Broil on high just until the tops blister and brown — usually 2–6 minutes depending on your oven.
• Watch constantly; the sugar and milk solids darken very fast.
• Chill before serving.