Belgian rice cake

Ingredients for 12 servings:

• 500 g flour
• 30 g yeast
• 2 eggs
• 250 g butter
• 1 pinch of salt
• 2 tsp sugar
• 1 ½ liters of milk (preferably fresh farm milk)
• ½ vanilla pod(s)
• 20 pieces of sugar
• 3 egg whites
• 3 egg yolks
• 300 g rice

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

The ingredients are for 2 rice cakes. For the dough: In a bowl, mix the flour, salt, and softened butter, cut into pieces, with your hands until a sandy dough forms. Make a well in the center. Dissolve the yeast in a cup of warm water and pour it into the well. Now add the eggs. Mix everything well, starting in the center, until a smooth dough forms. Add a little more flour if the dough is sticky. Form the dough into a ball and let it rise in a warm place (double its size). Roll out the dough and place it in the greased tart pans. Prick the rolled out dough several times with a fork. For the rice: Bring the milk and vanilla to a boil, then pour in the rice. Reduce the heat to very low and let the rice pudding simmer. When the consistency is creamy, add the sugar and simmer for another 10 minutes. Stir occasionally to ensure the sugar melts well and nothing sticks. Let everything cool. It’s best to make the rice pudding the day before. Before adding the rice to the batter in the baking dish, stir in the egg yolk and then fold in the stiffly beaten egg whites. Bake in the oven at 250°C for about 30 minutes.