Name: Classic Homemade Belgian Rice Pie
Total time: PT9000.0S
Yield: 6
Ingredients: 4.5 ounce Arborio Rice; 5.5 ounce All-Purpose Flour; 2 teaspoon Fresh Yeast; 2 3/4 cup Milk; 4 tablespoon Cream; 1.4 ounce Unsalted Butter; 122 gram Caster Sugar; 1/2 Vanilla Bean Pod; 2 teaspoon Corn Starch; 2 Egg; 1 Egg; 2 pinch Salt

Creamy baked rice pudding in a soft pie crust. This rice pie recipe is a classic Belgian dessert.

Low-Fat

Oven

Intermediate

Classic Homemade Belgian Rice Pie

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total_fat

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Arborio Rice

ounce

All-Purpose Flour

Fresh Yeast

teaspoon

Milk

Cream

tablespoon

Unsalted Butter

Caster Sugar

gram

Vanilla Bean Pod

Corn Starch

Salt

pinch

Blender

Stove

Warm {@5:} until it is tepid, but don't let it simmer. Add {@0:}, {@3:}, {@1:}, {@6:}, {@4:} and {@2:} to a blender.

Warm Milk (1/4 cup) until it is tepid, but don't let it simmer. Add All-Purpose Flour (5.5 ounce), Fresh Yeast (2 teaspoon), Unsalted Butter (1.4 ounce), Egg (2 N/A) [separated], Salt (1 pinch) and Caster Sugar (8 gram) to a blender.

Warm Milk (1/4 cup) until it is tepid, but don't let it simmer. Add All-Purpose Flour (5.5 ounce), Fresh Yeast (2 teaspoon), Unsalted Butter (1.4 ounce), Egg (2), Salt (1 pinch) and Caster Sugar (8 gram) to a blender.

Pulse into a dry and crumbly mixture. Pour in the tepid milk.

Transfer the dough onto a well floured surface. Sprinkle with a little extra flour and start kneading the dough for 3 to 4 minutes.

Shape the dough into a ball and wrap it loosely up in some cling film. Let it rest at room temperature for at least 30 minutes to activate the yeast.

In the meantime combine the {@2:}, {@4:}, {@0:}, {@3:} and {@1:} in a medium saucepan.

In the meantime combine the Arborio Rice (4.5 ounce), Milk (1 1/4 cup), Vanilla Bean (1/2 N/A), Salt (1 pinch) and Caster Sugar (57 gram) in a medium saucepan.

In the meantime combine the Arborio Rice (4.5 ounce), Milk (1 1/4 cup), Vanilla Bean Pod (1/2), Salt (1 pinch) and Caster Sugar (57 gram) in a medium saucepan.

Place the pan over medium-high heat and bring to a gentle boil. Then turn the heat lower and simmer the rice for about 20 minutes or until it is almost tender and the milk has almost disappeared.

Take the pan off the heat and stir in the {@0:} just to keep the rice moist or the pie will be too dry. Remove the vanilla bean.

Take the pan off the heat and stir in the Cream (4 tablespoon) just to keep the rice moist or the pie will be too dry. Remove the vanilla bean.

Heat the rest of the {@0:} in a small saucepan.

Heat the rest of the Milk (1 1/4 cup) in a small saucepan.

In a separate saucepan add the other Egg Yolk and the remaining {@0:}.

In a separate saucepan add the other Egg Yolk and the remaining Caster Sugar (57 gram).

Whisk into a creamy mixture and then add the rest of the sugar as well.

Stir the creamy yolk mixture for another minute. Then place the saucepan over medium heat and gradually pour in the hot milk while stirring constantly.

Once the milk is added, add the Corn Starch (2 teaspoon).

Bring the yolk mixture to a light boil for 4 minutes until it thickens and turns into a runny custard consistency. Stir regularly.

Add this warm custard to the cooked rice and stir well. Set aside.

Roll out the dough on a well floured surface and coat a tart tin with it.

Scoop the creamy rice filling in it and spread it evenly.

Beat the remaining {@0:} and brush the top with the egg wash.

Beat the remaining Egg (1 N/A) and brush the top with the egg wash.

Beat the remaining Egg (1) and brush the top with the egg wash.

Bake the rice pie in a preheated oven at 350 degrees F (180 degrees C) for about 35 minutes until the top and the crust is golden brown.

Remove the freshly baked pie from the oven and let it cool in its tin for 10 minutes. Cut it into wedges and serve lukewarm. Enjoy!

Classic Homemade Belgian Rice Pie

4.0

2HRS 30MINS

$1.60

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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