Dutch Rice Pie


This is one of our most beloved pies. It originates from the south of the Netherlands, from Limburg. For a long time it was only possible to buy it there, but now we have Limburger pie-shops all over the country, with fresh pies every day!
But to make it oneself it always the most fun! So, good luck!

The pie:
250 grams (12.34 oz) flour
150 ml (10 tbl spoons) milk
2 eggs
75 grams (3/4 stick) butter
25 grams (0.88 oz) fine berry sugar
1 pinch of salt

The filling:
½ litre ( 2.1 cup) milk
vanilla (piece or extract)
75 grams (2.64 oz) rice
20 grams (0.7 oz) butter
1 egg
sugar; salt

For the pie: Melt the butter and prepare the yeast (from scratch or packaged). Add yeast, milk, butter, sugar and a pinch of salt to the flour and knead into a cohesive dough. Place in a bowl, cover with a tea towel and let it rise for 30 minutes in a warm spot. Form and roll it into a sheet of about 1.5 centimetres (½”).

Drape it onto a greased, large, shallow pie plate and cut off most of the ‘overhang,’ leaving about 4 centimetres (2”). Wet that ‘lip,’ roll and form it into a thickened crust, as in a pizza. Cover the pie with a damp cloth and let it rise for another 30 minutes.

Filling: Add vanilla and a pinch of salt to the milk and boil. Sprinkle in the rinsed rice, bring to a boil again, then turn down the heat and cook on lowest heat for 30 minutes. Add the butter. Lightly beat the egg, add a spoonful of the hot milk, mix and mix it into the rice-milk. Add sugar to taste.

Prick the bottom of the pie with a fork; pour in the rice-milk. Lightly beat the yolk of the other egg and brush that over the filling. Bake in a preheated 400ºF/195ºC over for about 45 minutes until the pie is light brown and ready.

You can garnish it with whipped cream, if you like.

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