Baked Rice Pudding

Combine the rice with the measured water in a saucepan. Simmer for 20 minutes until the grains are very soft and only a little water remains. Allow more time and a splash of water if the rice is still firm.

Reserve one-fifth of the milk and keep it cold. Add the remaining four-fifths of the milk and the salt. Bring to a gentle simmer, stirring often across the bottom of the pan. Stir in the sugar and simmer for 10 minutes.

Whisk the cornstarch into the reserved cold milk. Stir this slurry into the pudding and cook for 3–5 minutes until lightly thickened.

Whisk the yolk in a bowl, then slowly whisk in a ladle of hot pudding. Stir it back into the saucepan. Cook gently while stirring until the mixture reaches at least 160°F. Stir in the vanilla if using.

Rice grains are tender and the pudding coats a spoon but still flows; do not reduce it to a stiff paste.

Heat the oven broiler/grill. Divide the pudding between individual bowls explicitly suitable for broiler heat, leaving a little space at the top. Place them in a deep baking tray and carefully add hot water halfway up the sides, without splashing the pudding. Broil until dark golden patches form, checking frequently; this may take 5–10 minutes. Follow the bowls’ heat limits and keep watching to prevent burning.

Let the tray cool enough to handle safely, then lift the bowls out of the hot water with suitable protection. Refrigerate promptly, ideally within 1 hour; do not leave them out until completely cold. Chill for at least 2 hours and serve cold. Eat within 24 hours.