Place the rice and water in a large pan and bring to a boil. Reduce the heat to low and simmer until the rice is soft and there is still a little liquid left in the pan, about 10-15 minutes.

Add the 800ml (4 cups) milk and sugar. Bring to a gentle boil, stirring occasionally, then simmer over low heat for 10 minutes.

In a small bowl, whisk together the remaining 125ml (½ cup) milk and cornstarch until smooth.

Slowly pour the cornstarch mixture into the pudding while stirring constantly. Continue cooking and stirring until the pudding thickens and becomes creamy, about 15 minutes.

Stir in the lemon zest and cook for another 2 minutes.

Divide the sütlaç among oven-safe bowls or ramekins and place them in a deep baking tray.

Heat the oven to 200°C (400°F) or turn on the grill (broiler) setting. No preheating is needed.

Fill the baking tray halfway with water. Bake the sütlaç uncovered until the tops puff up and turn golden brown. This usually takes about 10 minutes depending on your oven, but start watching them closely after 5 minutes.

Carefully remove from the oven and let them cool completely. Chill for at least 4 hours before serving.

Optionally, garnish with ground pistachios before serving.