Add the rice to a saucepan with 1 cup water and a pinch of salt. Cook until the rice absorbs the water. Meanwhile, heat the milk with the sugar until the sugar dissolves.

From the 4 cups of milk, set aside 1/2 cup to dissolve the cornstarch (or corn flour) and vanilla. Once the rice is cooked and the water is absorbed, add the milk and sugar mixture to the saucepan.

Reduce the heat and simmer for 10-15 minutes, stirring occasionally and watching to make sure the milk doesn't boil over.

Dissolve the cornstarch and vanilla in the reserved milk, then add it to the saucepan with the rice. Stir constantly until the mixture thickens.