Recipe for Belgian Rice Pie

Ingredients:

For the dough:

• 250 g flour
• 125 g butter
• 1 egg
• 50 g of sugar
• 1 pinch of salt
• A little water

For the garnish:

• 150 g of round rice
• 1 liter of milk
• 150 g of sugar
• 2 sachets of vanilla sugar
• 3 eggs
• 1 pinch of salt

Instructions:

1. Preparation of the dough:

   • In a bowl, mix the flour, sugar and salt.
   • Add the butter cut into small pieces and work with your fingertips to obtain a sandy consistency.
   • Add the egg and a little water to form a smooth dough.
   • Form a ball, wrap in plastic wrap and leave to rest in the refrigerator for 30 minutes.

2. Preparation of rice pudding:

   • Rinse the rice under cold water.
   • In a large saucepan, bring the milk to the boil with a pinch of salt and the vanilla sugar.
   • Add the rice and cook over low heat, stirring regularly, until the rice is tender and has absorbed most of the milk, about 30 minutes.
   • Remove from the heat, add the sugar and let cool slightly.

3. Assembly:

   • Preheat your oven to 180°C (350°F).
   • Roll out the dough on a lightly floured surface and line a tart pan with it.
   • Prick the tart base with a fork.
   • Separate the yolks from the egg whites.
   • Add the egg yolks to the cooled rice pudding and mix well.
   • Whip the egg whites until stiff and gently incorporate them into the rice mixture.

4. Cooking:

   • Pour the rice filling onto the tart base.
   • Bake for 35 to 40 minutes, until the tart is golden and the filling is set.

5. Service:

   • Let cool before unmolding.
   • Serve the rice tart warm or cold, as is or with a little crème fraîche.

Tips:

• You can add a touch of cinnamon or nutmeg to the topping for a spicy taste.
• For a richer version, use liquid cream in place of part of the milk.

Bon appetit!