Step 1

Place the rice and 2 cups whole milk in a large pot. Cook over medium heat until the rice is fully cooked.

Step 2

Add 4 cups whole milk to the cooked rice and bring it to a simmer.

Step 3

Add in vanilla extract and sugar and stir well.

Step 4

In a small bowl, mix cornstarch and the remaining 1/3 cup whole milk to make a slurry. Add it to the rice and milk and simmer over medium low heat for about 25 minutes. Keep in mind that the rice pudding will still look watery and not very thick.

Step 5

Preheat the oven to 400°F and place 4 to 6 oven-safe ramekins in a 9x13 baking pan.

Step 6

Divide the rice pudding between the ramekins. Fill the baking pan halfway with water. This will prevent the rice pudding from drying.

Step 7

Bake in the oven for 15 minutes on the middle rack until the tops are brown. Check constantly to make sue they're brown enough for your liking. If they're not browning as much, turn on the broiler and broil them 3 to 6 minutes.

Step 8

Once the rice pudding is ready, cool it at room temperature and then refrigerate for at least 3 hours before serving. The rice pudding will thicken as it cools in the fridge.