Sutlac

Method

1. 1 Wash the rice and cook it with a little water and a cinnamon stick for 15 minutes until the grains are soft.
2. 2 Pour in the fresh milk, simmer over low heat for 25 minutes, stirring constantly to prevent sticking to the bottom of the pot.
3. 3 Add the sugar and tapioca starch dissolved in water, stir for 5 minutes until the dessert thickens.
4. 4 Add vanilla extract, then divide the tea into heat-resistant ceramic bowls.
5. 5 Place the bowl in a baking tray and bake at 220°C for 20 minutes, or until the surface of the dessert is slightly browned.
6. 6 Refrigerate for 3 hours before serving.

With an appliance

• Air fryer 1 hr 8 min

  Replace step 5: spray oil on the outside of the small ceramic bowl, place it in a shallow water tray and run the steamer at 235 degrees for 9 minutes, rotating after 5 minutes; the tea surface will brown faster (11 minutes), making only a few bowls per batch.