Fırın sütlaç

Step 1: Put 2 ½ oz short-grain rice and 1 cup water in a heavy saucepan over a medium heat and simmer for 12–15 minutes, stirring occasionally, until the rice is soft and nearly all the water is absorbed.

Step 2: Pour in 4 ¼ cups whole milk and bring it slowly to a gentle boil over a medium heat, stirring often so the bottom doesn't scorch. Simmer for 10 minutes; the grains should be very soft and the milk lightly creamy.

Step 3: Add 5 ½ oz sugar and stir until dissolved. In a cup, whisk 3 tbsp rice flour into ½ cup cold whole milk until there are no lumps.

Step 4: Pour the rice-flour mixture into the pan in a thin stream, stirring all the time. Keep stirring over a medium-low heat for 6–8 minutes, until the pudding thickens enough to coat the back of a spoon and the floury taste is gone. Don't stop stirring here: the common mistake is a scorched, lumpy base.

Step 5: Take off the heat and stir in 1 tsp vanilla extract. Ladle into 6 heatproof bowls or ramekins.

Step 6: Heat the grill to its highest setting. Set the bowls in a deep tray, pour cold water around them to come halfway up, and slide the tray onto a shelf close to the grill. Grill for 8–12 minutes, turning the tray once, until the tops are blistered with dark-brown patches.

Step 7: Cool to room temperature, then chill for at least 4 hours; the pudding firms as it cools. Serve cold, with 1 tsp ground cinnamon if you like.