Steps
- Bring 2 cups of milk, 130g of short-grain rice, and 100g of sugar to a gentle boil. Cover and simmer for about 30 minutes, until the rice is tender and creamy.
- Measure ¼ cup of milk. Mix a little with 20g of fresh yeast and 1 tablespoon of sugar. Mix 200g of all-purpose flour with 1 dash of salt, then rub in 2 tablespoons of butter.
- Add the yeast mixture, remaining measured milk, 1 tablespoon of canola oil, and 1 beaten egg. Knead to a soft dough, cover, and let rise for 30 minutes.
- Cool the rice pudding slightly. Separate 1 egg and beat the white to soft peaks. Fold 1 teaspoon of vanilla extract, the beaten white, and half the yolk into the pudding.
- Preheat the oven to 480°F / 250°C. Grease a 9in / 23cm tart pan; knead the dough briefly, then press it across the base and up the sides. Fill with the rice pudding and brush the rim with the remaining yolk.
- Bake for 25-30 minutes, until the crust and top are browned; cover loosely with foil if darkening too quickly. Let cool.