1. Wash 3 tablespoons (30 g) rice under cold running water until the water runs clear.
2. Combine the washed rice and 2 cups (480 ml) whole milk in the top of a double boiler. Cook over simmering water, stirring occasionally, until the rice is completely soft and the grains have absorbed most of the milk, about 30–40 minutes. The rice should mash easily against the side of the pan with a spoon.
3. Press the mixture through a fine-mesh strainer (sieve) into a bowl, using the back of a spoon to force the softened rice through. Discard any solids that will not pass through. This technique — forcing cooked food through a strainer — is called 'passing through a tamis' or simply sieving, and produces a smooth, starch-thickened liquid.
4. Return the strained sauce to the top of the double boiler. Stick the 3 cloves into the cut face of the onion half, then add the clove-studded onion to the sauce. Cook over simmering water for 15 minutes, stirring occasionally, to allow the onion and clove to infuse the sauce. The sauce should remain fluid and coat a spoon lightly.
5. Remove and discard the onion and cloves. Add 2 tablespoons (30 g) butter and stir until fully melted and incorporated. Season with salt and pepper to taste. Serve immediately, or keep warm in the double boiler over very low heat for up to 20 minutes, stirring before serving.
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