For the Rice Pudding, place rice in medium saucepan over high heat along with 500ml water and bring to the boil. Reduce heat and simmer for 10 minutes, then strain rice through a fine sieve.
Return the rice to the saucepan, add milk, vanilla pod and seeds and cook over a low heat, stirring occasionally, until thickened and rice is cooked through, about 25-30 minutes. Stir in sugar until dissolved then remove from heat and set aside to cool.
Meanwhile, whip cream to soft peaks. When rice is cool, fold cream into rice. Transfer to a large piping bag and set aside until needed.
For the Butterscotch Sauce, place all ingredients, except brandy, into a medium saucepan over low heat and stir until butter melts and sugar dissolves. Bring to a simmer and cook for 8-10 minutes until thickened and combined. Stir in brandy to taste and set aside in fridge until needed.
For the Sesame Crumb, cream butter and sugar until light and fluffy. Add egg and flour and beat until mixture is combined. Spread onto a baking tray lined with baking paper and bake in the pre-heated oven until golden, about 20 minutes. Remove tray from oven and set aside to cool.
When cool, break biscuit into large chunks, transfer to a food processor and blitz until a fine crumb. Transfer the crumbs to a bowl and stir through sesame seeds. Set aside to cool until needed.
To serve, cut a large opening across the tip of the piping bag. Pipe Rice Pudding into 10 serving glasses to ¾ full. Top with a layer of Butterscotch Sauce then finish with a layer of Sesame Crumb on top.