First of all, prepare the shortcrust pastry: combine all the ingredients in a bowl and mix quickly together.
Once you have a homogeneous dough, wrap it with cling film and let it rest for 1 hour in the fridge.
Now prepare the rice cream: put all the ingredients except the rice and butter in a saucepan, bring to a boil and then cook the rice over low heat, stirring to prevent it from sticking, for 20-25 minutes (the rice must be well cooked, then add the butter and let it cool, covered with cling film.
Then prepare the custard:
Simmer a vanilla pod engraved in the milk for 5 minutes.
In a bowl, whip the egg yolks with the sugar, then add the cornstarch and then the hot milk slowly, stirring until a homogeneous compound is obtained.
Transfer the mixture into a saucepan and bring to a boil, stirring often so as not to create lumps, cooking until a thick and shiny cream is obtained, then cover with cling film and let it cool.
When the rice custard and custard are both cold, add them together and mix until they are combined.
Finally assemble your sweets: take the pastry back and roll it out into a thin sheet, make 12 circles and use half of them to line the buttered and floured muffin molds.
Spread the cream into the shortcrust pastry shells, being careful not to get on board.
Close the shells with the remaining circles, then bake in a preheated static oven at 180 ° C for about 20 minutes; then lower the temperature to 160 and cook for another 10-15 minutes.
The rice puddings are ready: let them cool completely, then decorate with icing sugar and serve.
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