In a medium saucepan, combine 3 1/2 cups of milk, granulated sugar, rice flour, and corn starch. Whisk until all dry ingredients are fully dissolved in the milk. This step ensures a smooth pudding with no lumps.

Place the saucepan over medium heat and cook, stirring constantly. Continue stirring until the mixture thickens to a custard like consistency. This should take about 10-12 minutes. Be cautious not to let the mixture boil too rapidly.

Once thickened, add the butter to the saucepan and stir until it melts completely, blending smoothly into the pudding. This step gives the pudding a rich, creamy texture.

Take a large, flat bottomed baking pan (about 10 inches in diameter) and pour the remaining 1/2 cup of milk evenly over the surface. Place the pan over low heat on the stovetop, and let the milk start to caramelize, creating a golden brown layer. This will take around 5 minutes—watch closely to prevent burning.

Once the milk at the bottom has caramelized, carefully pour the thickened milk mixture over the caramelized layer in the pan. Smooth the surface with a spatula for an even layer, ensuring it’s spread out to all corners.

Allow the pan to cool to room temperature, then transfer it to the refrigerator. Chill for at least 3 hours or until the pudding has fully set. This chilling process is essential for the pudding to firm up, making it easier to slice.

To serve, use a flat spatula or knife to carefully loosen the pudding from the pan edges. Cut into squares and use the spatula to lift each piece, flipping it caramelized side up onto serving plates.

Serve the Kazandibi as is, or sprinkle a touch of ground cinnamon over each piece for a warm, aromatic finish. This dessert is best enjoyed chilled, allowing the caramelized top and creamy pudding to create a perfect contrast in texture and flavour.