Rice pie ("rijstevlaai")


250 gr flour convert conversion

1/2 teaspoon baking powder

1 egg

100 gr convert conversionsugar

125 gr butter convert conversion

250 ml convert conversionmilk

2 tablespoons vanilla sugar

100 gr convert conversionbroken rice

50 gr convert conversionbutter

3 egg yolks

100 gr convert conversionsugar

150 gr convert conversionchopped almonds

150 gr convert conversionraisins

3 egg whites

extra: baking oven

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Preparation in advance:

Mix flour and baking powder in a bowl, break the egg in a little hole, add sugar and the small cut cold butter. Knead a dough and place 30 minutes in the fridge to firm.

How to prepare:

Bring the milk with vanilla sugar to a boil and add the rice. Cook well done and let cool. Beat the butter with yolks and sugar creamy and fold into the rice. Add the chopped almonds and drained raisins. Beat the egg whites with 1 tablespoon water to peaks and fold into the rice.

Preheat the oven to 200C/395F (fan oven 180C/360F).

Line the bottom and sides to approximately 3 cm high of a greased springform pan with the dough. Bake the bottom of the pie 10-15 minutes. Fill with the rice mass and place the "rijstvlaai" another 50 minutes in the oven.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)