Classic Turkish Rice Pudding

1. Wash the rice only once with water, place it in a pot, add 2 cups hot water, and cook on low heat, stirring occasionally

2. When rice absorbs water and becomes mushy, add milk, stir, and cook until milk boils, then reduce heat and cook for another 8-10 minutes, stirring

3. Add sugar, stir, wait for it to boil again, and cook for another 4-5 minutes on low heat

4. Mix starch with 1 tea glass water in a separate bowl, then add to the pot while stirring

5. Cook until it thickens, and when it boils with small bubbles, cook for another 1-2 minutes on low heat and remove from heat; consistency should be like thin boza

6. Distribute into bowls, stirring before each scoop to evenly distribute rice

7. Cool at room temperature, then refrigerate for at least 2 hours or overnight, let sit for 5 minutes before serving, and sprinkle with cinnamon

Tips

1. You can substitute 3 tablespoons of rice flour for wheat starch

2. Adjust sugar according to taste

3. Follow the given cooking times closely