Rinse the rice well.

In a saucepan, heat the water and add the rice.

When the water starts to boil, roughly 3–5 minutes after, add the milk and simmer over low heat until the rice softens.

Mix the cornstarch with 2 tablespoons of cold water.

Add the cornstarch mix, vanilla pod, and sugar to the rice. Cook for another 2–3 minutes.

Take 8 ramekins and pour the hot mixture.

Mix the eggs with 10 tablespoons (a ladleful) of liquid from the rice. Divide the mixture evenly and drizzle it over the pudding in the ramekins.

Preheat the oven to 350 °F (177 °C). Bake the pudding for 10 minutes, until the tops brown.

Let the pudding cool at room temperature and then refrigerate it for several hours.

Enjoy!