Cocoa pastry short with cream and rice

Ingredients

for cocoa short pastry
100 grams butter
100 grams sugar
35 grams eggs
1/2 vanilla bean
4 grams baking powder
185 grams flour farina debole
15 grams cocoa powder
2 grams salt
for pastry cream
1/2 liter milk
1 vanilla bean
120 grams yolks 
85 grams sugar
30 grams corn starch
10 grams rice flour
for rice
75 grams rice
1/2 liter milk
70 grams butter
70 grams sugar
1/2 pinch salt
1/2 vanilla bean
for decoration 
dark chocolate ganache 
confectioners sugar
Preparation

Cocoa pastry short
Pulse sugar with butter in a food processor just until combined.  Add vanilla, eggs, cocoa powder, flour, baking soda and salt: pulse until  dough begins to come together. Turn dough out onto a floured work surface; lightly knead to form a ball, press into flat disks. Wrap tightly in plastic wrap. Refrigerate at least half an hour.
Pastry cream
In a medium saucepan, combine milk and vanilla bean. Cook over medium heat until mixture comes to a simmer. In a medium bowl, whisk together egg yolks   and add sugar, add the flour mix. Whisking constantly, slowly pour slowly hot-milk mixture into the egg-yolk mixture until it has been well incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens . Remove and discard vanilla bean. Transfer to a bowl and cover with plastic wrap, pressing it directly onto the surface of the pastry cream. Let rest to cool down.
For the rice
In a medium saucepan poor milk and rice, butter, sugar and salt. Cook over medium heat until milk is completely absorbed. Then let cool down.
Preheat oven to 360°F.
Combine pastry cream with rice.
Roll the pastry short into little circle and cover muffin tray,
Fill with the rice cream and bake for about 15 minutes.
Let the little cake cool down and the decorate as you like with the dark chocolate ganache and confectioners sugar.