Tarte au Riz

Name: Tarte au Riz
Yield: 3 servings
Cuisine: Belgian
Ingredients: 250g plain flour; 7g dried yeast; 1 litre whole milk, plus 100ml for the dough; 150g short-grain pudding rice; 120g sugar; 3 eggs; 50g butter; 1 vanilla pod, split

Tarte au Riz/TART oh REE/

Also known as: Rijstevlaai, Rijsttaart, Belgian Rice Tart

About this dish

A yeasted pastry tart filled with thick, vanilla-scented milk rice, the pride of Verviers.

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Ingredients

🌾250g plain flour

🍞7g dried yeast

🥛1 litre whole milk, plus 100ml for the dough

🍚150g short-grain pudding rice

🍬120g sugar

🥚3 eggs

🧈50g butter

🌼1 vanilla pod, split

Method

Serves 3

Make a soft dough from the flour, yeast, 100ml warm milk, 1 egg, 30g sugar, the butter and a pinch of salt. Leave to rise for 1 hour.

Simmer the rice in 1 litre of milk with the vanilla pod and remaining sugar, stirring often, for about 40 minutes until very thick. Let cool slightly.

Separate the remaining 2 eggs. Beat the yolks into the rice, then fold in the whites, whisked to soft peaks.

Roll the dough out thinly and line a greased 26cm tart tin, then pour in the rice filling.

Bake at 180°C (350°F) for about 35 minutes until the top is golden in patches. Serve cold.

✓ What Makes it Authentic

Tarte au riz from Verviers in Wallonia has protected status; it is just as loved in Flanders as rijstevlaai, especially at family gatherings.

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