7,5 dl milk
2,5 oz sugar
2 packets vanilla sugar
4,5 oz rice
2 eggs

DOUGH:
Sieve the flour. Make a hole in the flour and put the softened butter in it. Add a pinch of salt and 0,5 oz sugar. Knead into a dough and slowly add 10 dl milk, keep kneading. Cover the dough with a cloth. Rest in the refrigerator for one hour.

RICE MIXTURE:
Mix the rest of the milk (7,5 dl) with 2,5 oz sugar, 2 packets vanilla sugar and the rice. Warm this mixture on low heat until the rice is done. Leave to cool for a while and mix with the eggs – use a mixer.

Roll out the dough with a rolling pin – it should fit a cake tin of about 9,5 inches diameter. Grease the cake tin and put in the dough. Divide the rice pudding over it.

Place everything in a preheated oven (180°C) for 25 – 35 minutes, until the pie is golden brown. Let the rice pie cool before serving.

Combine the milk, rice, and sugar in a heavy pot and bring to a simmer over moderate heat, stirring occasionally. Add the cinnamon stick and vanilla bean and simmer covered – without stirring – over very low heat for 30 minutes.

Stir in the saffron and cook 1 minute, stirring to distribute the color of the saffron.

Discard the cinnamon and vanilla and cool to room temperature. Serve garnished with a sprinkle of brown sugar.

Serves 4 to 6.