Difficulty:[usr 2]
Put the rice in a saucepan, cover it generously with cold water and bring to a medium heat. When boiling, drain the rice very carefully. Put it in a saucepan with cold milk and vanilla sugar. Cook over very low heat for 30 minutes. At the end of cooking all the milk must be absorbed. Off the heat, add the powdered sugar. Leave to cool for 2 hours.
Preheat the oven to th.7 (210°C). Roll out the shortcrust pastry and line a buttered 26 cm tart tin with it. Slightly prick the bottom. Place a disc of parchment paper on the dough, load with dried beans. Bake for 10 minutes. Remove from the oven, remove the load and continue baking "blind" for 10 minutes.
Unmold the pie shell and let cool. Rinse and dry the strawberries, hull them, cut them in half. If they are large, cut them into slices. Add the fresh cream and chopped mint leaves to the cooled rice. Garnish the cold pie shell with the cold rice pudding, cover the top with nicely arranged strawberries. Taste very fresh.
If you make this pie ahead of time, top it at the very last moment to keep it crispy.
