Limburg rice pie

Name: Limburg rice pie
Cook time: 35 min
Total time: 135 min
Yield: 12
Cuisine: Dutch
Ingredients: 25 g unsalted butter or margarine; 1,1 liter Full Milk; 100 ml tap water; 250 g mix for white bread; 175 g granulated sugar; 1 vanilla bean; 125 g desert rice; 375 ml fresh cream; 1 cinnamon stick; 1 mespoint salt; 2 medium sized egg; 50 g chocolate extra pure 72%

Rice flan with whipped cream, cinnamon and chocolate.

Ingredients

Kitchen Stuff

1 rolling pin
1 spring form (Ø 30 cm)

Directions

Melt the butter in a saucepan and add the milk and the water. Heat until the mixture is lukewarm.
Sift the bread mixture over a bowl, add the sugar and the butter mixture. Knead until a smooth dough.
Leave the dough covered with a damp tea towel in a warm place for 1 hour.
Meanwhile, cut open the vanilla pod and scrape out the marrow with a knife tip.
Put the rice, milk, whipped cream, vanilla pod, marrow, cinnamon stick, salt and sugar in a pan.
Bring it to the boil while stirring. Cook for 20 minutes on low heat. Stir occasionally. Cool slightly (do not pour the rice).
Preheat the oven to 175 ° C.
Grease the raised edge of the spring mold with butter. Roll out the dough into a circle of 34 cm diameter.
Put in the spring form and press the edges well. Prick holes in the soil with a fork.
Beat the eggs with a mixer until the mass looks almost white. Remove the vanilla and cinnamon stick from the rice. Spat the egg mass through the rice.
Spoon on the cake base, smooth with a spatula and fry the flan in the middle of the oven in approx. 40 min. Golden brown and done.
Allow the pie to cool completely outside the refrigerator.
Make a chocolate chint with a cheese slicer. Beat the cream with the sugar until stiff.
Brush the cake with the whipped cream and sprinkle with the chocolate flinters.