Preheat the oven to 375°F.

For the rice:

1. Heat the milk in a double boiler, then bring to a boil before reducing to low heat.

2. Pour the rice into the milk, stirring regularly for one hour.

3. Add the cinnamon stick to the saucepan and add the sugar. Stir regularly for 30 minutes.

3. When the rice is consistent, transfer it to a container and refrigerate for 24 hours.

For the tart dough:

4. Put the flour, baking powder, and milk in a large bowl and mix with your hands (knead) for 8 minutes. Let it rest for ten minutes.

5. Add the sugar and salt and knead again for 8 minutes.

6. Then add the butter and mix for a few minutes, then form a ball of dough and let it rest for about 1 hour under a cloth.

For the rice tart:

7. Roll out the dough using a rolling pin and grease a tart pan and place the dough in it.

8. Put an egg in the rice and mix, then pour the rice over the tart and even out the surface.

9. Brush the edges of the tart with egg yolk using a brush.

10. Bake the tart for 25 to 30 minutes.

11. Remove the rice tart from the oven and let it cool completely before serving.