Rice Pie

Limburg rice pie with whipped cream and chocolate.

Prep time: 90 min Oven temp: 200 °C Servings: 10
Cakes & tartspie-tart

Ingredients

  • For the yeast dough: 200g flour, yeast, 1 dl milk, 20g butter, 12g sugar, ½ egg.
  • For the filling: 1l milk, 100g pudding rice, 130g sugar, 1 tbsp cornstarch, 2½ egg.
  • Topping: ¼l whipping cream, 2 tsp sugar, 1 tsp vanilla sugar, 20g dark chocolate

Instructions

Cook rice with 1l milk and 100g sugar on low heat for 1 hour. Stir occasionally. Preheat the oven to 200 degrees. Make the dough and knead well. Refrigerate. Separate the eggs, beat the yolks until frothy with 30g sugar and fold into the almost cooled rice porridge. Beat the egg whites until stiff and carefully fold half of the egg white through the rice mixture with cornstarch. Spread half over the pie and then fold the remaining egg white through the reserved rice and spread over the pie. Bake for 30 minutes at 200 degrees. Whip the cream with sugar and vanilla sugar until fluffy. Grate the chocolate into curls and sprinkle over the cream.