Rice pudding brûlée with crème anglaise and caramel tuile

Cook the rice with milk, vanilla, sugar and a pinch of salt. Transfer to a large bowl.

For the crème anglaise, mix lukewarm half and half with sugar, add egg yolks and blend well; cook to 185F (85C).

Add the custard to the cooked rice.

Make a dry caramel, cool it, break it and grind to a dust; shape the caramel dust into a tuile (transcribed 'trill') and put it in the oven for 2 minutes.