In a shallow bowl, sprinkle yeast on top of the milk. Let stand 5-10 minutes, until foamy.

In an electric mixing bowl, combine proofed yeast with butter, salt, sugar and 1 cup of flour. Using a dough hook, mix until well combined.

Add remaining flour and knead for 5 minutes, until dough is elastic. Place in a lightly greased bowl. Cover with plastic wrap sprayed with non stick spray and a kitchen towel. Leave to rise until doubled in size, 60 - 75 minutes.

In a large pot, bring milk and salt to a boil. Add rice and 1/3 cup sugar. Bring to a boil again. Reduce to a simmer and cook, covered for 1 hour, stirring occasionally. Add vanilla. Stir to combine. Set aside to cool.

In a bowl, beat egg yolks and remaining sugar until light and creamy.

In a separate bowl, beat egg whites until stiff peaks form.

Add egg yolks to rice. Once it is thoroughly combined, fold in egg whites.

Preheat oven to 375 F. Spray a pie plate or tart pan with non stick spray. Press dough into pan, stretching to cover bottom and up the sides of the pan. Dock the dough by piercing with a fork. Leave to rise again for 30 minutes.

Spread rice filling in pie plate/ tart pan. Bake for 30-35 minutes, until golden brown.