In a medium bowl whisk together the Rice Flour, Starch and Granulated Sugar until evenly combined.
Pour a little of the Whole Milk into the dry mix and stir to make a smooth slurry, then gradually whisk in the remainder of the milk until fully incorporated and lump-free.
Transfer the mixture to a heavy-bottomed saucepan and cook over medium heat, stirring constantly with a whisk or wooden spoon until the mixture thickens and comes to a gentle boil (about 8–12 minutes).
Reduce heat to low and cook, stirring, for another 1–2 minutes to develop body, then remove from heat and stir in the Unsalted Butter until melted and glossy.
Generously grease a shallow baking dish or an 8x8-inch pan with a little butter, pour the pudding in, and smooth the surface with a spatula. Let it cool to room temperature, then chill in the refrigerator for at least 2 hours until fully set.
When ready to finish, evenly dust the chilled surface with Powdered Sugar. Place the dish under a hot broiler or use a kitchen torch and caramelize the sugar until it forms a deep golden-brown crust—watch closely so it doesn’t burn.
Allow the kazandibi to rest a few minutes after caramelizing, then slice and serve warm or at room temperature. For the classic look, you may invert onto a tray so the caramelized side is on top before serving.
