Turkish Baked Rice Pudding (Sütlaç) vs Rizogalo: Creamy Greek Rice Pudding

Both puddings begin the same way, with rinsed short-grain rice simmered in water before milk, sugar, a cornstarch slurry and vanilla go in, and both are chilled and finished with a sprinkle of cinnamon. Sütlaç is the sweeter, richer one, using more milk, sugar and cornstarch plus a single tempered egg yolk for a pale yellow hue and extra creaminess; a brief turn under the broiler gives it browned, lightly caramelized tops. Rizogalo skips the egg and broiler, relying on a longer uncovered simmer and less cornstarch for a simpler creamy pudding led by vanilla and cinnamon.