Belgian rice pie
The rice tart is the flagship of Verviers pastry in Belgium. Slow cooking the rice and resting for a few hours gives it a fluffy rice pie. The preparation is placed on a shortcrust pastry before baking a second time in the oven.
- 1 shortcrust pastry
- 140 g round rice
- 190 g caster sugar
- 1 liter of whole milk
- 2 eggs
Preparation 30 mins
Cooking 30 mins
Rest 3 hours
Pour the milk into a saucepan, cook the rice and sugar for 30 minutes. Stir continuously with a wooden spoon. The rice should absorb the milk. Remove the rice to a bowl and place it in the fridge for 3 hours.
Preheat your oven to 190°C. Roll out your dough in a pie dish.
Add an egg to the rice mixture before spreading it on the bottom of the pie. Brush with beaten egg and bake for 30 minutes.
Serve hot or lukewhours
For hoursre gourmet rice pie, add caramel. This rice pie is appreciated at the time of the dessert as well as that of the snack.