What makes Hamsiköy rice pudding famous along the road to Trabzon is how little rice it contains: it is almost entirely milk, and the rice is there for flavor rather than to thicken it. No starch or flour is added; the pudding thickens as the milk simmers for a long time. Its dark top forms quickly under the oven's top heat.
Put the rinsed rice and 300 ml water in a pot and cook over low heat until all the water is absorbed. The grains should be soft enough to crush between your fingers; rice that is still firm will not soften further in the milk.
Add the milk and bring it to a boil over medium heat. Reduce the heat to low and cook for 15 minutes, stirring occasionally. Scrape the bottom of the pot with the spoon; if the pudding scorches, the burnt flavor will spread through the whole pot and cannot be removed.
Add the sugar and simmer for 6–7 more minutes. The pudding is ready when it coats the back of a spoon and a line drawn through it with your finger holds briefly. Do not add starch; it thickens entirely as the milk reduces.
Divide the hot pudding among oven-safe bowls, leaving about a finger-width of space at the top. Arrange the bowls in a deep baking pan.
Pour hot water into the baking pan until it reaches halfway up the bowls. Bake on the upper rack of an oven preheated to 220°C / 430°F. Remove the bowls when dark brown spots form and a crust develops on top; the color deepens quickly after 15 minutes, so stay nearby.
Let the bowls cool to room temperature, then refrigerate them for at least 4 hours. The pudding may look unset and seem watery if you spoon into it while it is still warm. Allergen: Contains milk and dairy products based on the ingredient list. Check the labels on packaged products for other allergens.
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