For the empress rice, bring water to a boil. Pour in the rice and cook for five minutes. Then drain the water through a sieve.
Cut the vanilla bean lengthwise with a knife and scrape out the pulp. Mix the milk, salt, sugar, opened vanilla bean and the vanilla pulp with the rice and simmer gently for about 30 minutes. Remove the vanilla pod afterwards.
Beat the egg yolks and sugar until the mixture becomes very light in color. Allow the milk to bubble up and then stir into the egg cream. Then bring the mixture to just before boiling point in a saucepan, stirring constantly, and then immediately remove from the heat.
Soak the gelatin sheets until they collapse, then squeeze them out. Allow to melt in the hot egg cream. Mix the cream with the rice pudding and let it cool down a bit.
Finally, mix the custard with the rice mixture and pour it into pudding molds and let cool.
Turn out the empress rice before serving and bring to the table with fruit salad, fruit sauce or compote.
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