Monday, January 30, 2012

Rice pudding pie (Rijstevlaai)

I am not only half Italian, but also half Dutch and this is where this pie is from. As I live in France I sometimes crave these tastes from the past. Tastes you won't find in the South of France and 'rijstevlaai' is one of them. 

This rice pudding pie is not overly sweet, but simple and rich due to the creamy, soft texture created by the combination of simple ingredients. The recipe is not very difficult although it is a bit long. But I promise you, it is all worth it.

I have made the basic recipe which I have found in Dutch but translated it into English and for the finishing I have added some whipped cream and chocolate shavings, just the way you would buy the more expensive version at the bakery.

Rice pudding pie
Serves: 6

Ingredients 'Pudding':

9 dl milk
200gr dessert rice, round-grained rice
16gr vanilla sugar
100gr sugar
2 eggs, yolks and white separated
Ingredients 'Dough':
1 dl milk, warm
20gr fresh yeast
25gr sugar
225gr flour
1tbsp salt
75gr butter, soft

1. in a saucepan let the milk cook over high heat as soon as it starts to boil, reduce the heat to medium low while adding the rice, sugar and vanilla sugar. Let it cook for another 25 - 30mins or until it reaches a creamy texture
2. in the mean time, warm up the milk for the dough, over low heat, while adding the yeast and sugar, stir until it dissolves
3. in a bowl, combine the flour and salt while making a little well in the middle where you can pour the dissolved yeast, start kneading while adding the soft butter
4. place the dough ball in a dry and warm place for 30mins or until it reaches almost double its size
5. preheat the oven to 200 degrees
6. once the rice is done let it cool down for a bit, whisk the egg yolks and stir them under the rice
7. beat the egg whites until they are stiff and peaky and fold half of the content under the rice, the other half will be used just before the pie goes into the oven
8. pat down the dough and roll it out into a nice circle, a little bit bigger than your actual pie plate
9. once the dough is covering nicely your pie plate, divide the rice filling equally and use now the left-over egg whites while brushing it on the dough sticking out and on the creamy rice filling, to give it that golden brown colour once the pie is done.


  1. This looks delicious! I love rice desserts :-)

  2. Thanks Sara Louise, it was delicious, specially when it was still a bit warm :-)

  3. Yum, I definitely need to try this. I will let you know how it goes when I do.

  4. Alexandra, the result looks great, however you don't specify how long you need to bake the pie in the oven for. Also, can you use a standard springform?




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