This classic milk dessert is made by gently simmering rice in plenty of milk, then lightly browning the top in the oven. Its creamy texture and lightly caramelized surface make it a favorite for afternoon tea and dinner.
Cook the rinsed rice with half of a 200 ml measure of water over low heat until the water is absorbed and the grains begin to soften.
Add most of the milk and simmer over medium heat, stirring occasionally, until the rice is very soft.
Stir in the sugar. Whisk the rice flour into the remaining cold milk until smooth, then add it to the pot. Continue cooking and stirring until the mixture lightly coats the back of a spoon.
Divide the hot mixture evenly among oven-safe bowls and let it cool to room temperature.
In a preheated oven, broil the bowls on the top rack until the tops are browned in spots. Watch closely; the color can deepen within a few minutes.
Allergen: contains milk and dairy products. For more even browning, pour a thin layer of the mixture over the filled bowls; a thicker layer may cause the edges to brown too much before the center cooks.
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