Verviers

Tarte au riz

A yeasted crust filled with creamy vanilla rice pudding. Belgium's quiet bakery star.

120 minTime

9 gProtein each

mildSpice

Make it your way

Grandma's wayYeasted crust with vanilla rice custard.

The original

323kcalsame

9 gproteinsame

1 gfibresame

120minutessame

Classic tarte au riz.

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)2 cups

Instant dry yeast1½ tsp

Milk100 ml for dough, the rest for rice

Butter3½ tbsp, soft

Sugar2 tbsp for dough, the rest for filling

Egg3, one for dough

Salta pinch

Short grain rice (sushi rice)¾ cup pudding rice

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

5 steps

1Simmer the rice in 900 ml milk on low heat, stirring often, until thick and creamy. Stir in the sugar and vanilla and cool.
2Mix the flour, yeast, 2 tbsp sugar, salt, one egg, warm milk and soft butter. Knead and rise 45 minutes.
3Roll thin and line a 28 cm tart tin.
4Beat the remaining eggs into the cooled rice and pour into the case.
5Bake at 180°C for 30 to 35 minutes.

Serve it like this

Serve at room temperature in wedges on small plates with coffee.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.