Make your own Limburg rice pie. There is nothing better than a piece of authentic Limburg rice pie. With this recipe you can make delicious authentic Limburg rice pie yourself and enjoy a piece of Limburg, no matter where you are at that moment.
You can find pies in all kinds of flavors and designs. The most famous, however, is the Limburg rice pie, which is mainly eaten in the Meuse-Rhine region. Traditionally, the flan is made with rice pudding and consists of dough and a filling. Normally the flan is finished with a dollop of whipped cream and chocolate shavings on top.
As you can see in the photo, the shape of my rice pie is quite different. Because I had nothing else at home at the time than a regular heart-shaped cake tin, I just used this one. That is also the reason that the flan is higher than normal. As soon as I make the pie again I will post new photos. My husband, who is not only a very picky eater, but whose family is also from Limburg, really liked the rice flan.
UPDATE:I have now remade the rice pie for my dear father-in-law. That was very exciting, because he comes from Limburg and loves rice pie. And… my rice pie is completely approved.
Print Make your own authentic Limburg rice pie Preparation 30 min Baking/cooking time 1 hour 50 min Time 2 hours 20 min Dish:Dessert Cuisine:Dutch Servings:12 servings Ingredients For the doughStart by making the rice pie filling, since the rice has to cook for an hour and then also (partly) cool down
Bring the milk to the boil and sprinkle in the rice and sugar (I used brown sugar)
Then let this come to a boil while stirring, turn the heat to the lowest setting and place the lid on the pan
Let the rice cook for an hour (limit stirring to once!)
If the rice is cooked, but there is still unbound milk in the pan, you can add a little custard or cornflour to bind it all together. Mix the powder with a little cold milk and pour this into the hot mixture, stir and let it boil for a while
Set the pan aside and let the rice cool slightly
Heat the milk (lukewarm!) and add the yeast
Take a bowl, put a pinch of salt in it and sieve the flour over the bowl
Make a well in the middle of the flour in which you put the butter, sugar and half the egg
Then add the yeast mixture
Knead all ingredients by hand to a light, smooth and supple dough
If the dough is too wet, add a little more flour, if the dough is too dry, you can add a splash of milk
Place the bowl covered with a damp cloth in a warm place where the dough can rise (volume must double)
After rising, the dough is kneaded one more time and then rolled out into a round piece with which to cover the flan base
Line the pie tin with the dough and cut off excess dough
Prick the dough with a fork and let it rise again in a warm place
Split the eggs
Beat the egg white until stiff
Stir the egg yolks with 30 gr sugar and stir gently into the rice mixture
Then fold half of the stiff egg white into the rice mixture and divide half of this over the pie crust
Carefully fold the rest of the egg white into the rice mixture and divide it over the first layer of pie filling
Place the flan in the oven:200° C hot air or gas mark 4-5. Turn the flan after about 20 minutes so that it browns evenly on all sides
After 25 – 30 minutes the flan is done (you can see this very easily, because the dough is a little brown and comes loose from the mould)
Remove the Limburg rice pie from the oven and loosen the dough from the mold with a spatula
Removing the flan mold requires speed and skill:let the flan cool down first, then place a piece of aluminum foil over the top, on which you place a grid upside down. Now turn the flan very quickly (turns over on the grid upside down, remove the flan tin, put a plate on it and quickly turn it over again, remove foil and grid. Now you have a nice rice flan on your plate
Let the flan cool down completely and set.
If you like, you can garnish the Limburg rice vlaai with dollops of whipped cream and some chocolate curls (I didn't do this, because my husband wanted to enjoy the pure taste of the authentic Limburg rice pie!)
Do you like the authentic Limburg rice pie? And are you going to make this authentic Limburg rice pie recipe yourself? You can always send me a photo so I can post it on the Facebook page
