Sutlac

Method

Rinse the rice under cold water and combine with 200ml of the milk and a pinch of salt in a heavy-bottomed saucepan over medium heat, stirring frequently until the rice softens and the liquid is absorbed, about 10 minutes. Pour in the remaining 800ml of milk and bring to a gentle simmer, stirring occasionally to prevent sticking. Dissolve the cornstarch in 60ml of cold water, then slowly add to the rice mixture whilst stirring constantly. Add the caster sugar and continue cooking, stirring frequently, until the mixture thickens and coats the back of a spoon, approximately 15 minutes. Remove from heat and stir in the rose water. Pour the sutlac into individual ceramic bowls or a serving dish and refrigerate for at least 2 hours. Before serving, sprinkle with ground cinnamon and place a blanched almond in the centre of each portion.