Cook the rice with 2 cups of water over low heat for about 10-12 minutes or until tender in a deep pan. There will still be some water left after you are done

Add 4 cups of milk and sugar. Bring to a boil stirring occasionally 

Whisk 3 tablespoons of cornstarch and 1/2 cup milk in a small bowl until smooth

Pour it slowly into the rice mixture. Smir for 10 more minutes stirring continuously until it thickens

Remove from the heat and ladle the hot mixture into the oven proof cups 

Preheat the oven to 400 degrees Fahrenheit 

Place the cups into a deep oven tray. Fill the tray halfway with water.

Place the tray on the top shelf. Bake until golden brown ( you can switch the oven to broil if you want it done quicker- 450 degrees Fahrenheit )

Let them cool down then chill in the refrigerator for an hour and serve

Bon Appetit!