Steps
- Preheat the oven to 400°F / 200°C. Bring 125g of rinsed short-grain rice and 450ml of whole milk to a boil over medium-low heat in a heavy saucepan.
- Cover and cook over low heat for about 20 minutes, stirring occasionally, until the milk is absorbed. Add 900ml of whole milk and bring to a simmer.
- Stir in 160g of demerara sugar and 1 teaspoon of vanilla extract. Mix 3 tablespoons of cornstarch with 80ml of whole milk until smooth, then stir into the rice.
- Simmer over medium-low heat for about 25 minutes, stirring constantly, until thickened. Divide between ovenproof ramekins, leaving room at the top.
- Place in a deep roasting pan and add water halfway up the ramekins. Bake for about 25 minutes, until the tops brown. Remove carefully, cool, and chill for 2-3 hours.