Kazandibi

Instructions

1. Prepare the baking dish
   Line a 9×13-inch baking dish with parchment paper, leaving some overhang on the sides. Generously spray or butter the parchment paper to ensure the pudding won't stick.
2. Prepare the pudding mixture
   In a bowl, combine rice flour and cornstarch with 1/4 cup cold water. Mix until completely smooth with no lumps. In a large, heavy-bottomed saucepan, pour the milk and add sugar. Heat over medium heat, stirring constantly until the sugar dissolves completely.
3. Cook the pudding
   When the milk is hot but not boiling, slowly add the rice flour and cornstarch mixture while continuously whisking. Continue to cook over medium heat, whisking constantly to prevent lumps and burning, until the mixture thickens enough to coat the back of a spoon, about 15-20 minutes.
4. Add butter and vanilla
   Once thickened, add the butter and vanilla extract. Stir until the butter is completely melted and incorporated. The mixture should have a smooth, pudding-like consistency.
5. Caramelize the bottom
   Pour the pudding mixture into the prepared baking dish, spreading it evenly. The pudding should be about 1 inch thick. Bake in a preheated oven at 350°F (175°C) for about 50 minutes, or until the top is golden and the bottom is caramelized.
6. Cool and set
   Remove from the oven and let cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to allow the pudding to set firmly.
7. Prepare for serving
   When ready to serve, carefully flip the pudding onto a cutting board so that the caramelized side is facing up. Gently peel off the parchment paper. Sprinkle the top with ground cinnamon.
8. Serve
   Using a sharp knife, cut the kazandibi into rectangles or diamond shapes. Optionally, dust with powdered sugar just before serving. Serve chilled.