Heat the milk in a large saucepan with half the sugar and the vanilla pod.
Once it comes to a boil, add the rice and lower the heat, simmering slowly
for about an hour until the rice has absorbed all the milk to a smooth cream.
Let cool and whisk the eggs with the rest of the sugar in the meantime, add the mixture to the rice cream and finally add the almond flour.
Pour into a buttered and floured baking dish and bake in a well-heated oven at 180 degrees for 50 minutes.
Once cooled, garnish with powdered sugar..