In a small bowl add 4Tbsp of milk along with 1Tbsp melted butter.

Whisk milk and butter mixture thoroughly and keep aside to be used later.

Wash rice 3-4 times or until water runs clear of the starch.

In a deep heavy bottom pan or kadai add washed rice with enough water to cover it by about 1/2 inch.

Bring it to a boil and reduce the heat. Let the rice simmer gently until the rice is soft, about 5-10 minutes.

Stir in between.Time may vary to cook rice. So keep checking in between for the doneness of rice.

In another pan add 4 cup milk,milk butter mixture, vanilla essence,sugar and bring to boil.

In meantime mix 1/4 cup milk and 3Tbsp cornstarch in a small bowl.

Now add boiled milk to cooked rice. Bring the mixture to a boil. Reduce the heat and let it boil very gently for about 10 minutes.

Using a whisk again mix together the milk and the cornstarch until smooth. 

While stirring, gradually add  this mixture into the rice. 

Simmer uncovered on a low heat and stiring frequently for about 10-15 mts.

When the pudding thickens,remove from the heat and fill ramekins cups with the hot mixture.Let pudding cool to a room temperature.

Preheat oven to 180*c for 10 minutes.

Sprinkle lightly sugar over pudding and place in the oven under the broiler until the surface is lightly browned.

Let the cups cool at room temperature and then refrigerate for 2-4 hours.

Before serving sprinkle cinnamon powder and chopped pistachios.