Wash the rice the day before, cut the vanilla pod in half and scrape out the pulp with the back of a knife. Bring the milk to the boil together with the vanilla pulp and the pod in a saucepan.
Then add the rice and let it soak for about 40 minutes over low heat. Stir it again and again so that nothing burns! Then stir in a pinch of salt and sugar, let cool and store in the refrigerator until the next day.
On the day of preparation for the dough, knead the flour, yeast, lukewarm milk, salt, sugar, 1 egg yolk and the melted butter into a smooth dough. Cover and let rise in a warm place until the volume has increased significantly.
Tip: I always cover it in a bowl with cling film and put it in the oven at around 40 - 50 ° C (top / bottom heat). Then it doubles in about 30 minutes and can be processed further.
When the dough has risen, it is rolled out into a circle with a diameter of approx. 40 cm. Grease the baking pan, add the dough and make sure that the edge is as high as possible. Pierce the dough several times with a fork.
Now the rice mass is completed. To do this, separate 2 eggs, remove the vanilla pod and stir one egg yolk into the rice. Beat the egg whites until stiff and fold into the mixture.
Put the rice filling on the dough, whisk the remaining egg yolks and carefully spread them on the surface with a brush. Bake in a preheated oven at 180 ° C (top / bottom heat) for 20-25 minutes.
Leave to cool for at least 2 hours after baking. The tart is perfect when the core is still very tender and juicy. It tastes even better after 1 - 2 days.
It`s a matter of taste. Some love them fresh and still lukewarm, others (like me) like them best cold out of the fridge.
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