1 liter full fat milk
200g dessert rice / risotto rice
100g caster sugar
3 tbsp + 140g rhubarb compote
1 package puff pastry
1 egg yolk + a splash of milk
Start by making the rice pudding. Add milk to a saucepan and heat until lukewarm. Add rice, turn down the heat to low and keep stirring for 25 to 30 minutes or until the pudding has become thick and smooth. Finally, add sugar and butter.
Preheat the oven to 400°F/200°C. Grease a pie tin (22 cm / 9 inch) with butter and line with puff pastry. Trim and neat.
Spread 3 tbsp of rhubarb compote over the bottom of the pie. Spoon rice pudding on top. Next, swirl tiny dots of remaining 140g rhubarb compote in the pudding.
In a cup, whisk egg yolk and milk. Brush on top of the pie, then bake 30 minutes in the preheated oven.