The tarte aux riz (rice pudding pie) is very popular in Belgium. You can find it with a runny or compact rice pudding.
I'm not fully sure how I did it but I somehow managed to make one that reminded me of home. Mine had a compact rice pudding. Next time, I'll try making one with a rice pudding a bit more runny, cooking the rice a bit less.
RICE PUDDING
Instead of following the recipe and using caster sugar, I used the vergeoise brown sugar with a vanilla taste, turning my rice pudding a light shade of brown. As I didn't have much time, I only let the rice pudding cool down for an hour or so in the fridge.
Servings: 8
Calories: 238 kcal / serving
Ingredients:
* 1 l semi-skimmed milk
* 135 g round / pudding rice
* 185 g caster sugar
* 1 cinnamon stick
* 1 egg
Decoration:
* 1 egg yolk
* icing sugar
Variations:
* 100 g rice & 150 g sugar
* 1/2 - 1 vanilla pod or vanilla sugar
Resting time: 1 - 24 hours
PATE LEVEE (PASTRY)
The recipe I picked was really weird. I decided to add an egg and then had to double the quantity of flour and butter. I tried to make it gluten free, using Dovesfarm self raising gluten free flour and 2 teaspoon of xanthan gum. I didn't have fresh yeast left, used dry yeast instead and I'm not sure the dough rose enough. The consistency of the dough was not great and made it difficult to roll it. I had to patch the dough in the mold. Once cooked, however, the taste of the pastry was pretty good.
Servings: 8
Calories: 168 kcal / serving
Ingredients:
* 200 g flour
* 50 ml water
* 60 g unsalted soft butter
* 1 egg
* 10 g fresh yeast
* 5 g caster sugar
* 4 g salt
Variations:
* use milk instead of water
Resting time: 60 minutes
Gluten free:
* Use a mix gluten free flour
* Add a few grams of baking soda and/or xanthan gum
* Let the dough rise for a shorter time
Lactose free:
* Use lactose free milk or oat milk
* Use lactose free butter or margarine
Preparation time: 90 - 120 minutes
Cooking time: 25-30 minutes
Oven temperature: 240 C
Cookware:
* Mixer and/or hands
* Scale
* 3 large bowls
* Cooking pot
* Sieve (optional)
* Baking mold
Method:
Rice pudding
* Prepare all your ingredients:
- 1st bowl: 1 l milk
- 2nd bowl: 135 g rice
- 3rd bowl: 185 g sugar
* Warm the milk to ebullition in a bain marie / water bath
* Add the rice
* Let it cook for 1 hour at medium temp. stirring regularly
* Add the sugar and cinnamon stick
* Let it cook for 30 min. at medium temp. stirring regularly
* Let it rest in the fridge for 1 to 24 hours
* Add the egg
Warning:
* If like me, you use a bowl on top of a pan to cook your rice in a bain marie / water bath, check regularly that there are still some water in the pan
Pâte levée (pastry)
* Prepare all your ingredients:
- Take the butter and yeast out of the fridge
- 1st bowl (mixer): 200 g flour
- 2nd bowl: 50 ml lukewarm water & 10 g yeast
* Dissolve the yeast in the lukewarm water
* Make a fountain in the flour in the 1st bowl
* Pour the diluted yeast in the fountain made in the flour
* Add the egg
* Incorporate the flour (your mixer set at a low speed)
* Add the salt & sugar
* Add the soft butter
* Mix until you get an homogeneous dough
* If need be, add more water, one spoon at a time
* Cover the dough and let it rest 1 hour
Tips:
* Take the butter and fresh yeast out of the fridge a few hours before starting baking
* If you use dried yeast, no need to mix it with the water, mix it directly with the flour
* Sieve the flour to avoid lumps
Warning:
* Don't let the dough rest for too long, it could damage the taste and the rise of the dough
Pie
* Preheat the oven at 240 C
* Butter the mold
* Roll the dough and spread it in the mold
* Poor the rice pudding in the dough
* Brush egg yolk on top of the rice pudding
* Cook the pie for 25-30 minutes
* Let the pie cool down to room temperature
* Spread icing sugar on top of the pie
Warning:
* If the pie is too warm before you spread icing sugar, the sugar will melt immediately
