Step 1

Add your water and rice to a medium-sized saucepan.

Step 2

Bring the water to the boil and then simmer until the water has been absorbed and the rice is cooked.

Step 3

Now add the milk, leaving a splash (around 30 mls) behind.

Step 4

Pour in the sugar and the double cream and stir together.

Step 5

Bring the mixture to the boil.

Step 6

Meanwhile, add the remainder of your milk to your cornstarch and stir until the cornstarch is dissolved.

Step 7

Turn the heat down to medium and gradually pour in your cornstarch and milk mixture, stirring constantly.

Step 8

Continue to stir your sütlaç gently for around 15 minutes until the pudding is thick and creamy.

Step 9

Share your sütlaç between 4 small, individual oven-proof bowls, dust the tops with a little cinnamon (if using) and allow to cool a little so that it sets on top.

Step 10

Preheat your grill and place your bowls of sütlaç under the heat until the top bubbles and darkens.

Step 11

Allow to cool and then place in the fridge for a couple of hours.

Step 12

Eat your sütlaç directly from the dish.