Instructions: Take a half-pound of short-grain or "pudding" rice and soak it for 30 minutes. Drain and rinse it. Put the rice in a pan, cover it with water, and cook, uncovered, until almost all the water has been absorbed.

Stir in 4 cups milk and simmer gently until the mixture thickens.

Add 1 lb of sugar, and cook it gently for 20 to 25 minutes, stirring occasionally.

It should be thicker than a pouring consistency, but not solid.

Stir in 1 to 2 teaspoons vanilla extract, and pour the mixture into an oven-proof dish.

Brown the top under the broiler.

Serve at room temperature or slightly chilled.

Sutlac was the classic rice pudding from the Ottoman Palace kitchens, and is often flavored with rose water and chilled, or, as in this recipe, browned or burnt on top. In either case it should be moist and creamy.

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