Belgian Rice Pie - Recipe

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BELGIAN RICE PIE

2 oz. cake moist yeast
1 tsp. sugar
1/2 c. warm water
6 egg yolks
1 egg
1/2 c. sugar
1/2 c. mashed potatoes
1/2 c. lard
1/2 c. butter
1 c. condensed milk
6-7 c. flour (enough for a soft dough)
3/4 tsp. salt

Dissolve sugar and yeast in the warm water. Allow to stand until foamy. Beat egg and egg yolks. Add sugar, mashed potatoes, melted butter, lard and condensed milk. Add sifted flour with the salt. Mix well and knead slightly.

Cover and allow to rise until double in bulk. Punch down and divide into eight sections. Roll out and press each section into greased pie pans. Allow to rise, spread on rice filling and bake at 350 about 30 minutes or until crust is brown.

RICE FILLING:

Measure 3 cups regular rice and cook in water until almost tender. Add 1/4 cup sugar. Then add a large and small box of vanilla pudding mix and 1 cup condensed milk. Finally add whole mix gradually until filling is of the right consistency (about 1 1/2 cups).

NOTE: Other fillings may be used, such as cherry, prune, poppy seed, apple, apricot, etc. Makes 8 pies.

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recipe reviews
Belgian Rice Pie

· Jul 15 · #104936

Nicole (United States) says:

Closest to my mothers, you see people making Belgian pies without mashed potatoes in the pies dough, its not authentic. My mothers is very similar to this one (she received the family recipe from my great grandmother from Belgium)so id say this recipe is pretty authentic.

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