There are many versions of rice pudding across the world, one my favourites being kheer (Indian/Pakistani version with almond meal and cardamom). The Turkish version is Sutlac, which I essentially grew up with. This version is nothing like the tinned rice pudding you get in the UK or Australia from supermarkets.
Sutlac had a well-deserved place in the Ottoman Kitchen, and was flavoured by rose-water (which you could try, just by adding a teaspoon of rose water before taking the pudding of the stove).
In Turkey, most patisseries serve their own version of sutlac, and one variation is firinda sutlac, i.e., baked rice pudding. The homemade version is often cooked on the stovetop, and for some reason, tastes best when made by my mum. I tried a batch last week, and was quite pleased to find out that my two-year old loved it, and the older one didn't reject it. So here is the recipe (after such a long break).
It is quite easy to make, best served cold, and can be sprinkled with cinnamon. You could increase/reduce the amoung of sugar according to taste.
1 lt milk
1/2 cup long-grained rice
1/2 cup sugar
1 tablesp cornflour
Wash and drain rice. Add the rice and milk into a pot. Cook over a low to medium heat stovetop, stirring occasionally. When the rice has softened, add the sugar and stir. Mix the cornflour with a couple of tablespoons of water until smooth, and then add to the pudding. Stir until the pudding just starts to boil. Pour the pudding to glass bowls, and let it cool in room temperature. Keep refridgerated. Sprinkle with cinnamon if you wish.