How to make Rice Pudding with rice flour 

Ingredients:
1-Whole milk - 2 cups / 500 gr
2-Rice flour - 2 tbsp / 30 gr
3-Corn starch / flour - 1 tbsp / 8 gr
4-Granulated sugar - 2 tbsp (and additional 1 tbsp per each ramekin if you’re making the sugar crust)
5-Saffron threads (optional) (Vanilla extract can be used instead) - a pinch
•You could make rice flour at home if you have a coffee or nut grinder. It may not turn as fine as the store-bought rice flour, though, and will make the pudding a bit grainy, which is ok for this recipe.
•It’s better to use a heavy bottom saucepan or pot if you have in hand.
•Keep in mind, you cannot leave the milk and flour mixture unattended while on the heat and you have to stir it constantly to prevent lumps.
•It takes about 10 minutes, depending on the heat, to achieve the consistency we want for this pudding - I cooked it on medium high but that could be different from stove to stove.
•One way I know that my pudding is ready is when the bubbles start coming from the very bottom to the top.
•Taste your pudding for sugar when it is getting thicker - I usually use less sugar in my dessert recipes.
•This dessert can be served warm or cold.
•If you want to serve it cold, cover it with a plastic wrap to prevent the skin forms on the top but make some holes in the wrap to let the steam escape. When the pudding comes to the room temperature, refrigerate it for at least 3 - 4 hours and then serve it.
•Evenly sprinkle about one tbsp of sugar on top of the pudding and use a kitchen torch to melt the sugar completely and stop when most of it caramelized. Let it cool for 2-3 min or so to allow the sugar to harden, then serve immediately.
•If you are serving the pudding without the sugar crust, garnish it with some crushed nuts!