Step 1

Cook the rice with water in a large saucepan over medium heat until tender (no need for rinsing the rice before cooking). Rice won't absorb all the water, there will still be some in the pan. And it will look creamy.

Step 2

Add in milk and sugar and bring it to boil. Then reduce the heat and let it simmer for about 10 minutes over low heat.

Step 3

You can add lemon zest at this step.

Step 4

In a small bowl, make a slurry by whisking together ½ cup milk and 2 tablespoons of corn starch until smooth. Pour it slowly into the simmering rice. Stir the rice constantly while doing this. Keep stirring and let the mixture simmer until it thickens, for 10-15 minutes.

Step 5

Bake the rice pudding. To do this, remove the pan from heat and pour the hot mixture into individual oven-proof cups like ramekins or clay cups. Place them into an oven tray. Fill half of the oven tray with water so that the pudding has that nice silky skin layer on the top. This will also keep the rice pudding creamy and prevent it from getting dry.

Step 6

Carefully place the tray on the top shelf of a preheated oven (at 400F/200C). Bake them uncovered until golden brown. It is even better if you have some burnt bits. Watch their top and remove from the oven when they reach the desired golden color.

Step 7

Remove from the heat and carefully take the bowls from the tray. Let them completely cool down and chill in the refrigerator for a few hours before serving.

Step 8

Optionally, you can top them with nuts like hazelnuts or pistachios.