Rinse the Short-Grain Rice under cold water until the rinse runs clear, then combine it with Water in a saucepan and bring to a boil; reduce heat and simmer, stirring occasionally, until the grains are very soft (about 15–20 minutes).
Stir in the Whole Milk, return to a gentle simmer, and cook, stirring frequently, until the mixture becomes creamy and the rice begins to break down further (about 10–15 minutes).
Whisk the Rice Flour into the separate Milk until completely smooth to form a slurry—this will thicken the pudding without lumps.
Gradually add the slurry to the simmering rice, stirring constantly, and cook 3–5 minutes more until the pudding thickens; then stir in the Granulated Sugar and cook another 2–3 minutes until the sugar is dissolved and the texture is velvety.
Spoon the warm sütlaç into individual ovenproof ramekins or a shallow baking dish. For a lightly caramelized top, place the ramekins in a water bath in a preheated 200°C (400°F) oven and bake 10–15 minutes, or briefly broil for 1–3 minutes until golden—this step is optional.
Allow the sütlaç to cool to room temperature, then chill in the refrigerator for at least 2 hours to set. Just before serving, sprinkle each portion with Ground Cinnamon.
