5 oz flour
3,5 oz butter at room temperature
a pinch of salt
0,5 oz sugar
1 dl milk
7,5 dl milk
2,5 oz sugar
2 packets vanilla sugar
4,5 oz rice
2 eggs
DOUGH:
Sieve the flour. Make a hole in the flour and put the softened butter in it. Add a pinch of salt and 0,5 oz sugar. Knead into a dough and slowly add 10 dl milk, keep kneading. Cover the dough with a cloth. Rest in the refrigerator for one hour.
RICE MIXTURE:
Mix the rest of the milk (7,5 dl) with 2,5 oz sugar, 2 packets vanilla sugar and the rice. Warm this mixture on low heat until the rice is done. Leave to cool for a while and mix with the eggs – use a mixer.
Roll out the dough with a rolling pin – it should fit a cake tin of about 9,5 inches diameter. Grease the cake tin and put in the dough. Divide the rice pudding over it.
Place everything in a preheated oven (180°C) for 25 – 35 minutes, until the pie is golden brown. Let the rice pie cool before serving.
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This is grove out gorgeous (not sure what auto correct was doing there). Lovely color palette and the perfect listing to go with it.
However, I do find myself wishing the foreground was also in focus.
Rice pie
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