PREPARATION

Bring the milk, rice and split vanilla pod to the boil. Reduce the heat and allow to boil for about 10 minutes. Keep stirring, always in the rice mixture to prevent pan frequently. If the mixture is bound sufficiently, remove the pan from the heat and add the sugar.

Pour immediately in a bowl, cover with plastic wrap and let cool in the refrigerator. Remove the vanilla pod and mix the egg and custard with cooled rice.

Preheat the oven to 200°C.
Fill the rice cream invested in three tins with pastry. Brush the top with a well beaten egg. Meanwhile, preheat the oven to 200°C and bake for about 20-25 minutes.

Turn the rice cake after a few minutes after baking on a rack and remove the mold. Place a circular grid of the rice cake, invert again and let cool.

The rice cake can be frozen after cooling for later.