Here’s the recipe I based mine on. My own earthenware pot easily makes the transition from stove to oven, but if you have a French pot it might not. In the video (where the quantities are doubled) she uses warm water to rinse the rice and a separate metal pot is used to heat the milk and stir the rice then sugar. The cinnamon is placed in the earthenware and the liquid ingredients poured over.
It is incredibly simple, much easier to do than rollppang. Even the cleanup isn’t so bad, once soaked for a bit the crust shifts away easily. The hardest part is the patience needed especially with the aroma taunting you!