Warm ¼ cup (60 ml) of milk until it is tepid, don’t let it simmer. Add the all purpose flour, fresh yeast, cold unsalted butter, 1 egg yolk, a pinch of salt and 2 teaspoons of the caster sugar to a blender.

Pulse into a dry and crumbly mixture. Pour in the tepid milk.

Pulse again until you get a firm dough. Add extra flour if the dough it too wet or sticky.

Transfer the dough onto a well floured surface. Sprinkle with a little extra flour and start kneading the dough for 3 to 4 minutes.

Shape the dough into a ball and wrap it loosely up in some cling film for 30 minutes at room temperature. It will rise a little so don’t make it too tight. In the meantime combine the rice, 1 ¼ cups (300 ml) of milk, the vanilla bean, a tiny pinch of salt and 2 oz (55 g) of caster sugar in a medium saucepan.

Place the pan over medium-high heat and bring to a gentle boil. Then turn the heat lower and simmer the rice for about 20 minutes or until it is almost tender and the milk has almost disappeared. Keep an eye on it or the rice might burn. Take the pan off the heat and stir in the cream just to keep the rice moist or the pie will be too dry. Remove the vanilla bean.

Heat the rest of the milk in a small saucepan.

In a separate saucepan add 1 egg yolk and half of the remaining caster sugar.

Whisk into a creamy mixture and then add the rest of the sugar as well.

Stir well. Then place the saucepan over medium heat. Gradually pour in the hot milk while stirring constantly.

Once the milk is added, add the cornstarch (or instant vanilla pudding powder) as well.

Bring the yolk mixture to a light boil for 4 minutes until it thickens and turns into a runny custard consistency. Stir regularly.

Add this warm custard to the cooked rice and stir well.

Put the rice aside for now. Roll out the dough on a well floured surface and coat a tart tin with it. I used a small tin of 8 inches (20 cm) in diameter. Scoop the creamy rice filling in it and spread it evenly.

Beat the remaining egg and brush the top with the egg wash.

Bake the rice pie in a preheated oven at 356°F (180°C) for about 35 minutes until the top and the crust is golden brown. Serve the pie lukewarm.