Put the rinsed rice and water into the pot and cook until the rice is softened.
Pour the 500 ml milk into the pot after the rice is soft. While the waiting for milk is boiled, mix the rice flour and ½ cup of cold milk to make a slurry in a separate bowl.
Add the slurry into the pot when the rice and milk mixture is boiled. Cook them for about 10 mins stirring constantly.
Add the sugar to the pot, cook for about 3-4 mins, then turn off the heat.
Divide into bowls and rest for 1 hour at room temperature.
You can serve it at this stage if you want, or you can rest it in the refrigerator for 3 hours to get even more consistency.
You can serve with ground cinnamon and chopped hazelnuts on top after the rice puddings are cold.