Turkish Rice Pudding (Sütlaç)

Parboil the rice with half a cup of water, keeping the grains intact.

Add the milk and heat over medium, stirring constantly.

Add the sugar and stir to dissolve.

Mix the starch with a splash of cold milk; add to the pot and cook until thickened.

Add vanilla. Divide into oven-safe or ceramic bowls.

For baked: broil at 220°C until the top is golden. For chilled: refrigerate until set.