Wash rice 3-4 times under running water. Drain and then spread the rice on paper towel or kicthen towel to air dry for a few hours.
Once the rice is dry, add to a coffee grinder and grind to a powder. Don't make a very fine or a very coarse powder.
Set milk to boil and reduce on low medium heat.
Once the milk comes to a boil, reduce heat to low and let the milk reduce for 15 minutes or so.
Next, while continuously whisking add the ground rice to the milk. Keep whisking for 2-3 minutes else lumps will form.
Let the milk simmer and rice cook in the milk. You will need to stir the phirni often while it cooks for even cooking and to make sure that no lumps are formed.
In about 20 minutes you, you will see the milk will thicken and become almost custard like since the rice has cooked out. At this point add the granulated sugar. Cook for another 3-5 minutes till the sugar is dissolved. Switch off the stove and mix in the lavender (or the flavor that you are using).
While still warm, divide the phirni into your serving bowls. Let sit undisturbed until completely cooled down and then chill in the fridge for atleast 6 hours. You can serve the phirni just like this or with some nuts.
To Brûlée (Just before serving):- Spread ¾ to 1 tablespoon of raw sugar over the set chilled phirni. Using a culinary torch, melt the sugar and form a crispy slightly burnt sugar top. Wait for 5 minutes for the sugar to harden before serving.