A classic milk pudding prepared by simmering rice with plenty of milk over low heat, then lightly browned on top in the oven. With its creamy consistency and lightly caramelized top layer, it's one of the beloved flavors of afternoon tea and evening tables.
Cook the washed rice with half a cup of water over low heat until the water is absorbed; the grains should start to soften.
Add most of the milk and bring to a boil over medium heat, stirring occasionally, until the rice is thoroughly soft.
Add the sugar; mash the rice flour with the remaining cold milk until lump-free and add to the mixture. Keep cooking, stirring, until it reaches a consistency that lightly coats the back of a spoon.
Divide the hot mixture evenly into oven-safe bowls and let cool to room temperature.
Place the bowls on the top rack of a preheated oven and cook under the top heat until speckled and golden on top. Caution: do not step away from the oven during this stage, as the color can deepen within minutes.
Allergen: contains dairy. Important: Pour the mixture into the bowls in a thin layer; it bakes more evenly this way — if poured too thick, the edges can overbrown while the center is still cooking.
Let the bowls come to room temperature before putting them in the oven; a sudden change in temperature can crack the glass.
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