Sütlaç

Rinse 90 g rice, transfer it to a saucepan, pour in 300 ml water and cook over low heat for about 20 minutes, until the grains are soft and the water is almost completely absorbed.

Add 1 l milk to the cooked rice, bring to a gentle simmer and cook for another 10 minutes over low heat, stirring occasionally so the rice doesn't stick to the bottom.

Dissolve 10 g starch in 100 ml cold water until you get a smooth, lump-free slurry.

Pour the starch mixture into the hot milk and rice, stirring constantly, and cook for about 10 minutes until the pudding noticeably thickens.

Add 240 g sugar and 10 g grated lemon zest, stir well and heat for another 2 minutes, stirring continuously.

Pour the sütlaç into 6 serving bowls, let cool to room temperature, then refrigerate for at least 2 hours.

Before serving, sprinkle each portion with 2 g ground cinnamon.