250 g white 00-type flour
50 g wholemeal flour
150 g brown sugar
150 g softened butter
1 teaspoonful of unsweetened cocoa powder
1 packet raising agent
1 natural lemon
200 g San Bernardino Vialone Nano rice
700 g milk
3 medium-sized eggs
Grated lemon peel
1 cinnamon stick
1 vanilla pod
80 g butter
150 g sugar
5 grains coarse salt
Start by making the pastry. On the worktop, mix the two types of flour and make a hole in the centre. Into the hole, drop the eggs, sugar, raising agent, bitter cocoa and lemon peel. Mix everything with the help of a fork, gradually incorporating the flour.
At this point, add the butter previously cut into small pieces and knead the mixture until it shapes into a smooth and even ball.
Pop the pastry into the fridge and let it rest for 30 minutes.
In the meantime, prepare the filling: pour the milk into a sufficiently large saucepan and bring to the boil with the grated peel of half a lemon, the cinnamon stick, the vanilla pod, salt and 50 g sugar.
When the milk comes to the boil, add the rice and cook it thoroughly and, in any case, long enough for the milk to be absorbed by the rice. On the side, mix the eggs with the remaining sugar.
When the rice mixture is ready, add the eggs mixed with the sugar and butter. Blend everything thoroughly.
Take the pastry and roll out ¾ of it and use it to line a pie tin, previously greased with butter and dusted with flour, on both the base and sides. Pour in the rice filling. Roll out the rest of the pastry and use it to cover the pie.
Bake in a ventilated oven pre-heated to 180°C for 50 minutes.