BELGIAN RICE PIE

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Belgian Rice Pie image

Like rice pudding in pie form! A layer of brandy-spiked prunes and raisins takes the creamy rice filling to the next level. Martha made this recipe on "Martha Bakes" episode 713.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 21

1/2 cup pitted prunes
1/2 cup raisins
1/4 cup brandy
1/4 cup light-brown sugar
1 teaspoon freshly grated lemon zest
1/2 teaspoon kosher salt
1/2 cup Arborio rice
4 cups whole milk
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
4 large eggs
1/4 cup warm water (110 degrees)
1 envelope active dry yeast
2 cups unbleached all-purpose flour, plus more for work surface
1/2 teaspoon kosher salt
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/4 cup granulated sugar
2 tablespoons unsalted butter, melted and cooled, plus more softened, for bowl

Steps:

  • Make the prune filling: Combine prunes, raisins, brandy, light-brown sugar, zest, and 1/4 cup water in a small saucepan over medium-low heat. Bring to a simmer and cook, stirring occasionally, until syrupy, about 10 minutes. Remove from heat and transfer to the bowl of a food processor; process until smooth. Transfer to a small bowl; cover and refrigerate.
  • Make the rice filling: Bring 1 1/2 cups water and salt to a boil in a medium saucepan. Add rice, cover, and reduce heat to medium-low. Cook, stirring occasionally, until rice is tender and water has evaporated, about 20 minutes. Stir in milk, sugar, vanilla, cinnamon, and nutmeg. Simmer, stirring frequently, until rice is very tender, about 30 minutes. Remove from heat.
  • Whisk together eggs until well incorporated in a medium bowl. While whisking constantly, add a small ladle of hot milk mixture to the eggs. Repeat process until half of the milk mixture has been incorporated. Then slowly return egg mixture to pot while continuing to whisk. Return pot to the heat and cook, stirring, until thickened, 2 to 3 minutes. Remove from heat and transfer to a medium bowl. Let cool for 30 minutes, stirring occasionally. Press plastic wrap directly on the surface of the rice mixture. Refrigerate for at least 30 minutes.
  • Make the crust: Combine warm water and yeast in a small bowl. Let stand until foamy, about 5 minutes. Whisk together flour and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and vanilla until pale yellow and tripled in volume. Add sugar and butter and beat until thoroughly combined. Using a rubber spatula, stir in yeast mixture until just incorporated; stir in flour mixture. Turn out dough onto a generously floured work surface and sprinkle with more flour. Gently knead for about 1 minute. Transfer to a large bowl coated with softened butter. Cover with plastic wrap and set aside in a warm place until doubled in bulk, about 1 hour.
  • Preheat oven to 350 degrees with rack in center of oven. Punch down dough and remove from bowl. Pat dough into a 13-inch round and place in a 9-inch pie plate. Spread bottom evenly with prune filling. Stir rice mixture to loosen and add to pie plate. Bake on a parchment-lined baking sheet until crust is golden and center is set, about 1 hour. If crust browns too quickly, tent with a piece of foil that has a hole in the center. Let cool on a wire rack for 15 minutes, then chill in refrigerator until completely cooled, at least 2 hours and up to overnight. Serve at room temperature.

Khaled Khirat
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This rice pie is the perfect dessert for a cold winter day.


Chandra Tamang
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This pie is so easy to make, and it's absolutely delicious. I'll definitely be making it again.


Ashenafi Tigstu
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I'm not a big fan of rice pudding, but I loved this pie.


Masked Sweater
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This is a great recipe for a potluck dinner or a special occasion.


Luna Pink
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I highly recommend this recipe to anyone who loves rice pudding or custard pies.


Sivabrian Mooken
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This pie is the perfect dessert for any occasion.


andy chelsea
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I love the combination of sweet and savory flavors in this pie.


Waheed Alam
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This is one of my favorite pies to make. It's so easy to make, and it always turns out perfectly.


hazrat Achakzai
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I've been making this rice pie for years, and it's always a hit. It's a classic recipe that never goes out of style.


Asjad Malik
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This rice pie is the perfect dessert for a cold winter day. It's warm and comforting, and it always puts a smile on my face.


Pagla Mama
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I'm not a big fan of rice pudding, but I loved this pie. The filling was creamy and flavorful, and the crust was flaky and buttery.


bright Enwo
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This rice pie is so easy to make, and it's absolutely delicious. I'll definitely be making it again.


benjamie green
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I made this pie for a potluck dinner, and it was a huge success. Everyone loved it!


Phyll Reid
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I would definitely recommend this recipe to anyone who loves rice pudding or custard pies.


Mamta Harijan
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This is a great recipe for a special occasion. It's elegant and delicious, and it's sure to impress your guests.


Jake Morton
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My family loved this rice pie! The filling was creamy and flavorful, and the crust was perfectly crispy.


Repairing Centre
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This was my first time making a Belgian rice pie, and it was surprisingly easy. The instructions were clear and concise, and the pie turned out beautifully.


Iker Garcia
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I've made this rice pie recipe several times now, and it's always a crowd-pleaser. It's so easy to make, and it always turns out perfectly.


Gujjar Ustaz
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This Belgian rice pie recipe was a hit with my family! The combination of sweet and savory flavors was perfect, and the crust was flaky and delicious.