Sutlac

This was too long a hiatus. Let me make up for lost time with a recipe I just cooked and that you will want to make too.

Almost every culture has a variation on a grain based pudding. Some use black rice, others use condensed milk, and still others add nuts or sweet jams. The Turkish version is Sutlac, it's ingredients are simple but the taste is plenty joyful and not so simple. The Albanian and Bosnian/Serbian word is almost the same as the Turkish; Sutlijaš and the other Sytlijash. In Swedish the word for rice pudding is Risgrynspudding. Should you ever be in Sweden or Ikea with a hankering for rice pudding you will know what to ask for.
According to "the Internet" sutlac was created in the palace kitchens of the Ottoman empire. I create my sutlac in the kitchen of my Brooklyn apartment but I can taste the layers of history in every savory spoonful.
I make mine with skim milk and no heavy cream and it is still awesome.
For those of you who like things a little richer, here is is the unadulterated version:

1/2 cup short grain white rice (arborio or sushi rice will do)
2 cups water
4 cups whole milk
1/4 cup milk (set aside)
3 tablespoons corn starch
1/4 cup heavy cream
3/4 cup sugar
pinch of salt
1 tspn vanilla extract
Ground Cinnamon

In a medium pot bring the rice and water to a boil. Lower heat, cover and cook until water is absorbed.
Stir in the 4 cups of milk, sugar, and cream. Bring this to a boil. In the meantime dissolve the cornstarch in the milk you set aside. Then gradually add it to the boiling rice mixture. Stir constantly with a wooden spoon.
Lower heat to medium, add the salt and vanilla and simmer for 15 minutes, uncovered and stirring frequently. When you are done distribute the pudding to individual cups or mini bowels and let it cool. You can put it in refrigerator until your ready to eat or...
you can let it cool to room temp, sprinkle with a light coat of sugar, then put it in the broiler until the top is light brown. Serve it warm or put it in the refrigerator to cool down.
Either way before you eat this sprinkle some cinnamon on top and be sure to thank which ever Sultan it is that demanded this fine milk pastry be made.