Rice Pudding Pie
Last time I told you about the wonderful region I live in and its pies. I also told you a few varieties for them and today I will introduce you guys to rijstevlaai, rice pie!
- Dough (Halve the recipe as you won’t be needing a cover/lid)
- 100gr Pudding rice
- 1 vanilla pod
- 1 liter whole milk
- 130gr sugar
- 10gr custard or flower
- 2½ eggs
First off we will need to halve the vanilla pod and add the seeds and the pod to the milk. Bring the milk to a boil and remove the pod. Add the rice and 100gr sugar to the hot milk, return to low heat and follow the instructions on the packaging. I used Lassie Dessert Rice, so it only needed 12 more minutes.
When the rice has cooked, the mixture should resemble a thick rice pudding. Turn off the heat and let it cool.
Butter the pan and add in the dough, as shown here.
Now we need to make it thicker! Split the eggs and add 30gr of sugar egg whites until soft peaks form and add them to the rice.
For a large pie, bake for 25-30 minutes on 180°C. For small pies, bake 10-15 minutes.
And here it is! A wonderful Dutch Rice pie. Traditionally served with a thick layer of whipped cream and chocolate shavings.