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Method
Make it happen
- 01
Rinse rice and cook in water over low heat for 20 minutes until grains are soft and most water is absorbed.
- 02
Stir in milk and sugar and simmer another 12–15 minutes, stirring so it does not stick. Mix cornflour with a little cold water, add and simmer until thickened.
- 03
Divide between six heatproof ramekins. Place under a medium-hot grill for 3–5 minutes until tops are lightly browned, watching constantly.
- 04
Cool, sprinkle with cinnamon and refrigerate at least 2 hours before serving.