In a saucepan add the sugar. We reserve 2 cups of the milk for later use and put the remaining into the saucepan. Then, place the saucepan on medium heat and stir, until the sugar melts and comes to a boil.
In the meantime, we put in a bowl the reserved 2 cups of milk, the rice and corn flour and stir to combine.
Then we pour the above milk/flour mixture into the saucepan, reduce fire to low and simmer, while stirring, until the custard cream thickens.
Remove the pot from the heat, add the vanilla and stir to combine. Pour the custard cream into a baking pan and allow to cool thoroughly.
Afterwards we cover the pan with a kitchen towel and put it into the fridge for a minimum of 2 hours.
We remove the pan from the fridge and cut the “malebi” into square pieces. In order to serve, you may sprinkle with powdered sugar, add some rose syrup and garnish with mint leaves.