For the rice pudding:
- Bring 1 quart water and powdered sugar to a boil in a large pot. Blanch rice in water for 5 minutes, then drain.
- Combine rice, sugar, cinnamon stick, vanilla bean, and milk in pot and bring to simmer. Reduce heat to medium-low. Cook, stirring often, until mixture becomes soupy, slightly thick, and the rice is tender, approximately 35 to 40 minutes.
- Remove pot from heat and quickly stir in egg yolks with a spoon. Transfer to a bowl or baking dish, cover with plastic wrap, and refrigerate until cool, or overnight.
For the topping:
Combine all ingredients and let marinate 20 minutes.