2. Rijsttaart: Belgian Rice
What you need:
- ¾ of an ounce of fresh yeast
- 7 ounces of flour
- ¼ cup of milk
- A tbsp of sugar
- A tbsp of canola oil
- An egg
- Dash of salt
- 2 tbsp of butter
- 4 and ½ ounces of short grain rice
- 2 cups of milk
- 3 ½ ounces of sugar
- An egg
- A tsp of vanilla extract
To make:
Bring the two cups of milk, the rice, and the 3 and a half ounces of sugar to a boil. Cover and let simmer for around 30 minutes. Mix the yeast with a tablespoon of the quarter cup of milk and a tbsp of sugar. Sift the flour and the salt together and then make a well in the middle. Mix the rest of the milk with the egg and the oil. Pour the yeast mixture into the flour well and then cut the butter into the flour. Add in the egg, milk, and oil mixture. Knead until a soft dough forms.
Let the dough rest for 30 minutes. Remove the rice pudding from the heat. Divide the egg and beat the white until soft peaks begin to form. Stir the rice pudding until it starts to cool and then add in the vanilla and the egg white.
Next, fold in half of the yolk of the egg. Preheat the oven to 480 degrees and grease a springform pan. Spread the dough into the pan. Pour the pudding into the dough and baste the rim with the rest of the egg yolk. Bake for about 30 minutes. Serve the tart plain or with a topping of your choice.