In a small pot, rinse the rice and cover with cold water. Cook over medium-low heat until the rice is well cooked. Drain any excess water and reserve.

In a medium pot, add the creams, sugar, vanilla and salt. Bring this to a simmer over medium-low heat, whisking until the sugar has melted. In a small bowl, mix together the rice flour and cornstarch. Slowly add the flour to the pot of cream while continuing to whisk. Once the mixture becomes thick, remove from the heat.

Grease the bottom of a 9-inch pie plate or baking dish with the butter or oil. Sprinkle the powdered sugar over the entire bottom of the dish and add approximately 3/4 cup of the pudding mixture and gently spread it evenly across the bottom.

Place the dish on the stove over medium heat and rotate and shift it often to avoid hot spots. Be patient as this will take a little time until the bottom of the pudding has caramelized and turned dark brown.

While the pudding is caramelizing, mix 1/3 cup of the cooked rice into the remainder of the pudding.

When the bottom of the dish is well coloured, remove it from the heat and place into another shallow pan with cold water to stop it from cooking further. Once the dish has cooled, fill it with the remaining pudding and spread it evenly.

Place the pudding into the refrigerator for four to six hours. Once chilled, remove the dish from the refrigerator and place it into a shallow bowl of warm water to help loosen it. When the pudding has warmed slightly, place a plate over the dish and quickly turn them over. The pudding should drop onto the plate.

To serve, top with your favourite fruit, chopped nuts or cinnamon.