To begin, place the flour, cold butter, and sugar in a large bowl. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Add the egg yolk and mix until the dough comes together. If needed, add a tablespoon of cold water. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

In a saucepan, heat the milk with the split vanilla bean (or vanilla extract) over medium heat. Once warm, add the rice and a pinch of salt. Stir continuously until the rice absorbs the milk and becomes thick and creamy (about 25 minutes). Stir in the sugar and remove from heat. Let cool slightly before whisking in the egg yolk. Remove the vanilla bean.

Preheat your oven to 180°C (350°F). Lightly flour a work surface and roll out the chilled pastry to fit a 20 cm tart pan. Gently press the pastry into the pan, trimming any excess. Prick the base with a fork and chill for another 10 minutes.

Line the pastry with parchment paper and fill with baking beans or rice. Bake for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Set aside to cool slightly.

Spread the cooled rice filling evenly into the pre-baked pastry shell, smoothing the surface with a spatula.

In a small bowl, whisk together the milk, cream, egg, and sugar until smooth. This will add a silky, creamy finish to the tart.

Gently pour the custard over the rice filling, ensuring an even layer. Bake in the preheated oven for 25–30 minutes, or until the top is set and slightly golden.

Remove the tart from the oven and allow it to cool completely at room temperature. For best results, chill the tart for at least an hour before serving to allow the flavours to meld.

Slice the Rijsttaart into wedges and serve at room temperature or chilled. Traditionally, it is enjoyed as is, but you can dust it with powdered sugar or pair it with fresh berries for a modern touch.