Tarte au Riz

  • Tarte riz HJP_20120323_0533  © Hans Put
  • 437337_TarteAuRiz © WBT-PhilippeLermusiaux
Tarte riz HJP_20120323_0533  © Hans Put437337_TarteAuRiz © WBT-PhilippeLermusiaux

Rice tart :


For the rice:

* 135 g cracked or round rice

* 1 litre whole milk

* 185 g crystallised white sugar

* 1 stick of cinnamon (or powdered cinnamon)

For the pastry:

* 100 g flour

* 500 ml water or milk

* 5 g powdered yeast

* 2.5 g crystallised white sugar

* 2 g salt

* 30 g butter

To garnish:

* 1 egg

* 1 egg yolk

Opening day(s)

3-step tart preparation:

1. The rice: heat the milk a bain-marie and bring it to the boil. Pour the rice into the milk and stir regularly for one hour. Put the cinnamon stick or powdered cinnamon in the pot and add sugar. Stir regularly for 30 minutes. Once the rice is of a smooth consistency, put it in a container and keep it in the fridge for 24 hours.

2. The pastry: put the flour, yeast and milk in a large bowl. Knead the mixture with your hands for about twenty minutes. Leave it to settle for 10 minutes. Then add the sugar and the salt and knead again for about twenty minutes. Now add the butter and knead again for a few minutes. Make a ball of pastry and leave it to settle under a cloth at room temperature for about one hour.

3. Making the rice tart: heat the oven to 240°. Roll out the pastry. Grease a pie mould and place the pastry in it. Put a whole egg in the rice and mix by hand. Pour the rice onto the pastry and smooth out the surface. Glaze the tart with the egg white using a brush. Place the tart in the pre-heated oven for about 25 to 30 minutes. After removing the tart from the oven, let it settle for a few hours before consuming it. A successful rice tart has to be slightly soggy!

  • Level of difficulty :
    • Medium
  • Nombre de personnes :
    • Number of people 6
  • Temps de préparation :
    • Preparation time 24:00
    • Cooking time 1:00
  • Classification :
    • 2 portions
  • Category :
    • Dessert