This is a very simple and satisfying recipe. It also happens to be one of the classic deserts, cherished all over Turkey. We would like to note that many recipes add rice flour or corn starch to help thicken the pudding. This is not necessary if the rice is first boiled in water while slowly releasing its own starch. The rice pudding made this way will thicken during refrigeration and it will be far more satisfying compared to other sutlaçs that include thickening agents.

Boil the water and add the rice. Reduce the heat and simmer for 15 minutes.

Add the milk and the vanilla, raise the heat and bring the mixture to a boil. As soon as the mixture begings to boil, reduce the heat and simmer for 30 minutes.

Add the sugar, simmer for another 10 minutes.

Pour into serving bowls, sprinkle with cinnamon.

Refrigerate before serving..

Rice pudding made with the natural starch of rice thickens after refrigeration.