Wash the rice, drain it and place it in a deep pot. Add water and boil it. Remove from the stove and drain the water again. Put the boiled rice back into the pot and add milk and granulated sugar. Boil, stirring, over low heat for 10-15 minutes.
Dilute the starch with half a glass of water, slowly add it to the boiling rice pudding, stirring, and boil for another 3-4 minutes. Finally, add the vanilla, mix and remove from the stove. Divide the rice pudding into heat-resistant bowls. Brush them with beaten egg yolk.
Fill half of a deep baking tray with water. Place the rice pudding you prepared into the tray. Bake in the grill or top cooking section of a preheated 200 degree oven until golden brown. Take it out of the oven and let it cool. Put the cooled rice pudding in the refrigerator and let it rest for 2 hours. Serve garnished with ice cream.
