Rich and Creamy baked rice pudding

Instructions

1. Wash your rice very thoroughly 3 times, until the water runs clear, then drain off all water
2. Add the rice as well as 350ml (1.5 Cup) of milk to the pot over high heat
3. Bring to a boil then reduce the temperature to low. Cover with a tight lid and cook for 20 minutes
4. After the time is up, the rice will look like risotto. Add 950ml of milk (4 cups) to the pot as well as the sugar and salt. Stir thoroughly to deglaze the pot
5. Bring to a boil, and add any whole spices in, then turn the heat down to low and cook for 30 minutes stirring occasionally
6. Mix together your corn starch and the remaining 50ml (1/4 cup) of milk, when the 30 minutes have passed add to the pot
7. Mix together thoroughly and boil for one minute. Add the cream and any powder or liquid flavorings now
8. Combine everything well, then remove the pot from the heat
9. Divide your pudding into bowls then place in the fridge to cool
10. The next day, add some cinnamon or nuts and serve cold

To make the baked ones:

1. Follow the instructions above and stop after completing step 8
2. Place your ramekins in a baking dish, then fill them with the rice pudding
3. Add water to the baking dish, halfway up the height of the ramekins
4. Place the baking dish in the oven under your broiler or grill, and cook for 15-30 minutes until well browned
5. Serve hot, or cool, and serve cold