Bring milk, 1 pinch of salt, rice, 50 g sugar and vanilla sugar to the boil. Cook on low heat for 30-35 minutes, so that the rice is soft and no longer firm to the bite. Stir several times.
Break chocolate into pieces. Cut butter into pieces. Stir the chocolate into the hot rice pudding. Turn off the hotplate and let the rice pudding swell on the plate for about 15 minutes.
Finally, stir 1 tablespoon of cocoa into the rice.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line a baking tin (approx. 22 x 30 cm) with baking paper. Beat the eggs and 150 g sugar with the whisk of the mixer for approx. 5 minutes until thick and creamy.
Add rice pudding in 2-3 portions to the egg mixture. Pour the mixture evenly into the mould. Bake in a hot oven for about 30 minutes.
Remove and let it cool down. Mix 1 tablespoon cocoa and 1 tablespoon sugar. Sprinkle the brownie with it, cut into pieces.