Baked Rice Pudding

Cover the thoroughly rinsed rice with water, add salt, and simmer over medium heat for 10 minutes until all the liquid evaporates and the rice is almost cooked.

Add 900 g of milk, sugar, and vanilla to the rice, and bring to a boil, stirring occasionally.

In a separate bowl, combine the egg yolk, starch, and the remaining milk (100 ml), and mix until smooth.

Pour in a thin stream into the main mixture while stirring constantly, and cook over low heat until the mixture thickens.

Pour into ramekins, place them on a baking sheet, and fill the sheet with water so that it reaches halfway up the sides of the molds.