Begin by rinsing short grain white rice in a fine mesh strainer under cold water until the water runs clear. This helps remove excess starch. Transfer the rinsed rice into a bowl, covering it with enough water, and let it soak for at least 2 hours or overnight.

Once soaked, drain the rice and place it in a blender. Add in the milk of your choice, along with sugar to taste. Blend on high speed for about 2 minutes until the mixture is completely smooth and creamy.

While blending, set up your steamer by filling the bottom pot with water and bringing it to a gentle boil over medium heat. Prepare silicone or paper cupcake cups.

Carefully pour the smooth rice mixture into the prepared cups, filling each about 80% full. Place the filled cups into the steamer rack.

Cover the steamer with a lid, sealing in the steam, and let the mixture cook for about 30 minutes. Insert a toothpick into the center of a cake to check doneness.

After 30 minutes, check the doneness of the cakes using a toothpick. If it comes out wet, steam for an additional 5 minutes.

Once the cakes are cooked, turn off the heat and allow them to cool slightly for about 5 minutes. Gently remove the cups from the steamer.

Plate the cooled milk rice cakes and drizzle with honey or condensed milk for added sweetness. Serve and enjoy!