Classic Homemade Belgian Rice Pie Recipe Rijsttaart Recipes

BELGIAN RICE PIE

Steps:

• Make the prune filling: Combine prunes, raisins, brandy, light-brown sugar, zest, and 1/4 cup water in a small saucepan over medium-low heat. Bring to a simmer and cook, stirring occasionally, until syrupy, about 10 minutes. Remove from heat and transfer to the bowl of a food processor; process until smooth. Transfer to a small bowl; cover and refrigerate.
• Make the rice filling: Bring 1 1/2 cups water and salt to a boil in a medium saucepan. Add rice, cover, and reduce heat to medium-low. Cook, stirring occasionally, until rice is tender and water has evaporated, about 20 minutes. Stir in milk, sugar, vanilla, cinnamon, and nutmeg. Simmer, stirring frequently, until rice is very tender, about 30 minutes. Remove from heat.
• Whisk together eggs until well incorporated in a medium bowl. While whisking constantly, add a small ladle of hot milk mixture to the eggs. Repeat process until half of the milk mixture has been incorporated. Then slowly return egg mixture to pot while continuing to whisk. Return pot to the heat and cook, stirring, until thickened, 2 to 3 minutes. Remove from heat and transfer to a medium bowl. Let cool for 30 minutes, stirring occasionally. Press plastic wrap directly on the surface of the rice mixture. Refrigerate for at least 30 minutes.
• Make the crust: Combine warm water and yeast in a small bowl. Let stand until foamy, about 5 minutes. Whisk together flour and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and vanilla until pale yellow and tripled in volume. Add sugar and butter and beat until thoroughly combined. Using a rubber spatula, stir in yeast mixture until just incorporated; stir in flour mixture. Turn out dough onto a generously floured work surface and sprinkle with more flour. Gently knead for about 1 minute. Transfer to a large bowl coated with softened butter. Cover with plastic wrap and set aside in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 350 degrees with rack in center of oven. Punch down dough and remove from bowl. Pat dough into a 13-inch round and place in a 9-inch pie plate. Spread bottom evenly with prune filling. Stir rice mixture to loosen and add to pie plate. Bake on a parchment-lined baking sheet until crust is golden and center is set, about 1 hour. If crust browns too quickly, tent with a piece of foil that has a hole in the center. Let cool on a wire rack for 15 minutes, then chill in refrigerator until completely cooled, at least 2 hours and up to overnight. Serve at room temperature.

ZUCCHINI RICE PIE

Steps:

• In saucepan saute onion, mushrooms,.
• zucchini, basil and oregano in the butter or magarine on medium heat, until tender (not brown.).
• Stir in the rice, eggs, milk, and half the cheese (N.B. Half cheese). Turn mixture into a well buttered 23cm pie plate and sprinkle with remaining cheese.
• Bake uncovered at 180dg until set, approx 25 to 35 minutes.
• Let stand for 1o minutes before cutting. Garnish with tomatoes and parsley.

MEDITERRANEAN TUNA AND RICE PIE

Steps:

• Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 7 to 8 minutes or until onion is soft. Increase heat to high and add rice. Cook, stirring, for 1 minute. Stir in stock. Bring to a simmer. Reduce heat to low. Cover and cook for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Transfer to a bowl. Set aside for 10 minutes to cool.
• Preheat oven to 190°C Grease and line base of a 6cm deep, 20cm (base) springform pan. Add tuna, tomato, bocconcini, parmesan, spinach and egg to cooled rice mixture. Season with salt and pepper. Mix until well combined.
• Press rice mixture into prepared pan. Bake for 40 to 50 minutes or until set and crisp around the edges. Stand in pan for 10 minutes. Run a knife around the edge to loosen pie.
• Cut pie into wedges and serve warm.

CHEESEBURGER RICE PIE

Steps:

• Mix ground beef, bread crumbs, onions, green pepper, seasonings and 3/4 cup tomato sauce.
• Spread in greased pie pan, forming a shell.
• Mix rice, half of the cheese and remaining sauce, as well as any additional spices you may like.
• Sprinkle remaining cheese on meat shell.
• Fill with rice mixture.
• Cover rice only with foil, folding remainder in to form a circle.
• Bake for 35 to 40 minutes at 350 degrees.

ITALIAN RICE PIE

Steps:

• Beat eggs in very large bowl.
• Add sugar and mix well.
• Stir in cheese and vanilla until smooth and creamy.
• Add heavy cream and stir.
• Fold in cooled, cooked rice and then drained pineapple.
• Pour into a buttered 9-1/2 inch X 13-1/2 inch pain.
• Bake@325* oven for 1 hour.
• Check after 1 hour by inserting clean knife into center. Knife should come out clean and top should be golden brown.
• Refrigerate after throughly cooled.

BELGIAN RICE TART (TARTE AU RIZ)

Steps:

• Bring 2 cups milk, rice and 3 1/2 ounces sugar to a soft boil, cover and let simmer for about 30 minutes.
• Mix yeast with 1 tablespoon of the 1/4 cup milk and 1 tablespoon sugar until smooth.
• Sift flour and salt into a bowl, make a well in the middle.
• Mix rest of the 1/4 cup milk with oil and egg.
• Pour yeast mixture into the well and cut butter into the flour.
• Add milk-oil-egg mixture and knead so you get a soft dough.
• Let rest 30 minutes.
• Remove cooked rice pudding from heat.
• Divide egg, beat white until soft peaks form.
• In a bain-marie, stir rice pudding until slightly cooled, stir in vanilla, then fold in the stiff egg white, incorporate it and then fold in half of the egg yolk. The other half of it will be necessary to baste the rim of the tarte.
• Preheat oven to 480 degrees (430 when fan assisted) and grease a 8-9 inch tart or spring form.
• Knead dough, then spread into tart or spring form.
• Pour rice pudding onto dough, baste rim with remaining egg yolk.
• Bake for 25 to 30 minutes. If tart starts to get dark too quickly, cover with aluminum foil.
• Remove from oven and let cool.
• Serve plain, with hot cherries or cherry pie filling or whatever topping you like.

HOLIDAY WAFFLE BAR

Steps:

• To make the waffles, in a large bowl, whisk together the flour, cornstarch, sugar, baking powder and salt.
• Stir in the egg yolks, milk, butter and vanilla (if making sweet waffles) until smooth.
• In a separate bowl, beat the egg whites until stiff peaks form. Add to the batter and gently fold in with a rubber spatula.
• Preheat waffle iron and grease lightly with cooking spray. Add the batter to the hot iron by using an ice cream scoop or a 1/3 cup measure. Cook according to your waffle iron's directions until crisp and golden brown. Keep warm on a wire rack set over a baking sheet in a low oven.
• Topping ideas:
• You can use these ideas or do a mix and match of any of the flavors listed. Set everything out in small bowls, along with the warmed waffles, and allow everyone to top their own waffles with all sorts of different combinations!
• Sweet Waffles:.
• Nutella, sliced strawberries and a dusting of powdered sugar.
• Peanut butter, sliced banana and maple syrup.
• Peanut butter, strawberry jelly, sliced strawberries and chopped nuts.
• Vanilla yogurt, granola, blueberries, raspberries and honey.
• Pineapple slices, toasted coconut, whipped cream and chopped nuts.
• Savory Waffles:.
• Smashed avocado, fried egg, hot sauce and everything bagel seasoning.
• Crispy chicken tenders, butter and hot honey.
• Fried egg, crispy bacon and scallions.
• Cream cheese, sliced tomato, red onion, cucumber, capers and everything bagel seasoning.
• Pizza sauce, mozzarella and pepperoni.