Rice pudding pie with cream (Gluten-free, lactose-free, low FODMAP) - Karlijnskitchen.com

Dutch Rice Pudding Pie (low FODMAP, gluten-free, lactose-free)

Just one more cake recipe ok? I really like to bake cakes for Holidays such as easter. For easter brunch, I prefer savory foods, such as different kinds of bread, eggs, cheese and smoked salmon, but with the afternoon coffee I love myself a piece of cake! I already shared the recipes for a carrot cake cheesecake and a strawberry cheesecake with you. Today we finish the cake party with a real Dutch rice pudding pie!

It is a bit of work: you have to make a separate bottom, rice filling and a topping, but, in the end, it is all worth it. It tasted exactly as it should be. So quickly dive into the kitchen and bake this cake for Easter!

Happy Easter!

Rice pudding pie with cream (Gluten-free, lactose-free, low FODMAP) - Karlijnskitchen.com

What do you need (for 8-10 pieces of cake)

The recipe for the base of the pie is based on the pastry recipe by Gluten-free on a a shoestring

  • A 9-inch pie/quiche pan with a removable bottom

For the crust

  • 210 g gluten-free flour
  • ¾ tsp xanthan gum
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 30 g powdered sugar
  • 85 g butter, cold and in cubes
  • 120 ml water with ice cubes in it

For the rice filling

  • 700 ml full fat lactose-free milk
  • 115 g dessert rice
  • 100 g sugar + 30 gr extra sugar
  • 1 vanilla pod
  • 2 eggs, the yolk and egg white separated

For the topping

  • 400 ml lactose-free whipped cream
  • 3 tbsp sugar

Rice pudding pie with cream (Glutenvrij, lactosevrij, low FODMAP) - Karlijnskitchen.com

How to prepare the Rice pudding pie

  1. Put flour, xanthan gum, baking powder, salt and powdered sugar in a bowl to make the crust and stir everything together. Add the cubes of butter. Knead this into the flour mixture with your hands, pressing the cubes of butter between your fingers and mixing them into the dough.
  2. Add the ice water (take the ice cubes out, this is only to make the water cold enough) and knead the dough until it starts to come together. If the dough remains too dry you can add extra water by the tablespoon.
  3. Put the dough on a piece of plastic foil, flatten it and wrap it in the plastic. Put the dough in the freezer for 30 minutes until it’s firmer. At this point, you can keep the dough in the fridge for several days if you don’t want to use it immediately or you can keep it in the freezer for a longer period. Defreeze it in the fridge overnight before using it.
  4. In the meantime, you can start making the rice filling. Put the milk in a pan and bring to boil. Scrape the vanilla out of the vanilla pod and add this to the milk. Add the dessert rice and sugar (100 gr) when the milk starts to boil. Lower the heat (make sure the milk continues to boil) and leave the rice to boil until most of the milk has evaporated. Stir now and then. The consistency should be like a porridge, not entirely dry. Turn off the heat and leave the rice filling to cool down.
  5. Grease the pie tin with butter. Make sure you also grease the sides well. Pre-heat the oven to 190 degrees Celsius.
  6. Put the dough on a piece of baking parchment and cover it with plastic foil. Use a rolling pin to roll the dough into a circle that is slightly bigger than the baking tin (about 10-11 inch diameter).
  7. Remove the plastic foil. Roll your dough around the rolling pin carefully and put the dough on top of the pie tin. Press the dough into the tin carefully. There will always be some excess dough on the sides. Roll over the sides with a rolling pin carefully to remove the excess dough.
  8. Prick the bottom of the crust with a fork.

Rice pudding pie with cream (Gluten-free, lactose-free, low FODMAP) - Karlijnskitchen.com

  1. Whisk the egg yolks creamy with 30 gr sugar and stir this through the lukewarm rice filling.
  2. Beat the egg whites until stiff and spoon half of the egg whites through the rice filling. Divide half of the rice filling over the pie crust.
  3. Spoon the other half of the egg whites into the remaining half of the rice filling and divide this over the crust too.

Rice pudding pie with cream (Gluten-free, lactose-free, low FODMAP) - Karlijnskitchen.com

  1. Put the rice pudding pie in the oven for about 25-30 minutes. Keep an eye on the pie during the last minutes of baking. The rice pudding pie is done when the filling has browned and the dough is loosened from the sides of the tin.
  2. Take the pie out of the oven and remove the side of the tin immediately. You can do this easily by putting the tin on top of a turned bowl. Turn the pie onto a wire rack to cool down.
  3. When the rice pudding pie has cooled down entirely you can put the topping on. Whip the cream with two tablespoons of sugar and divide this on top of the pie.

Rice pudding pie with cream (Gluten-free, lactose-free, low FODMAP) - Karlijnskitchen.com

  1. Grate some chocolate and sprinkle this on top of the cream.

Enjoy! 

Will you let me know if you decide to make the rice pudding pie? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

Rice pudding pie with cream (Gluten-free, lactose-free, low FODMAP) - Karlijnskitchen.com

Rice pudding pie with cream (Gluten-free, lactose-free, low FODMAP) - Karlijnskitchen.com

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Rijstevlaai (Glutenvrij, lactosevrij, low FODMAP) - Karlijnskitchen.com

Dutch Rice Pudding Pie (low FODMAP, gluten-free, lactose-free)


  • Author: Karlijn
  • Total Time: 2 hours 30 mins
  • Servings: 10 1x

Description

A delicious Dutch rice pudding pie with cream! Perfect for the Easter brunch or at any other moment. Gluten-free, lactose-free and low FODMAP.


Ingredients

Scale
  • A 9-inch pie/quiche pan with a removable bottom

For the crust

  • 210 g gluten-free flour
  • ¾ tsp xanthan gum
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 30 g powdered sugar
  • 85 g butter, cold and in cubes
  • 120 ml water with ice cubes in it

For the rice filling

  • 700 ml full fat lactose-free milk
  • 115 g dessert rice
  • 100 g sugar + 30 gr extra sugar
  • 1 vanilla pod
  • 2 eggs, the yolk and egg white separated

For the topping

  • 400 ml lactose-free whipped cream
  • 3 tbsp sugar

Instructions

  1. Put flour, xanthan gum, baking powder, salt and powdered sugar in a bowl to make the crust and stir everything together. Add the cubes of butter. Knead this into the flour mixture with your hands, pressing the cubes of butter between your fingers and mixing them into the dough.
  2. Add the ice water (take the ice cubes out, this is only to make the water cold enough) and knead the dough until it starts to come together. If the dough remains too dry you can add extra water by the tablespoon.
  3. Put the dough on a piece of plastic foil, flatten it and wrap it in the plastic. Put the dough in the freezer for 30 minutes until it’s firmer. At this point, you can keep the dough in the fridge for several days if you don’t want to use it immediately or you can keep it in the freezer for a longer period. Defreeze it in the fridge overnight before using it.
  4. In the meantime, you can start making the rice filling. Put the milk in a pan and bring to boil. Scrape the vanilla out of the vanilla pod and add this to the milk. Add the dessert rice and sugar (100 gr) when the milk starts to boil. Lower the heat (make sure the milk continues to boil) and leave the rice to boil until most of the milk has evaporated. Stir now and then. The consistency should be like a porridge, not entirely dry. Turn off the heat and leave the rice filling to cool down.
  5. Grease the pie tin with butter. Make sure you also grease the sides well. Pre-heat the oven to 190 degrees Celsius.
  6. Put the dough on a piece of baking parchment and cover it with plastic foil. Use a rolling pin to roll the dough into a circle that is slightly bigger than the baking tin (about 10-11 inch diameter).
  7. Remove the plastic foil. Roll your dough around the rolling pin carefully and put the dough on top of the pie tin. Press the dough into the tin carefully. There will always be some excess dough on the sides. Roll over the sides with a rolling pin carefully to remove the excess dough.
  8. Prick the bottom of the crust with a fork.
  9. Whisk the egg yolks creamy with 30 gr of sugar and stir this through the lukewarm rice filling.
  10. Beat the egg whites until stiff and spoon half of the egg whites through the rice filling. Divide half of the rice filling over the pie crust.
  11. Spoon the other half of the egg whites into the remaining half of the rice filling and divide this over the crust too.
  12. Put the rice pudding pie in the oven for about 25-30 minutes. Keep an eye on the pie during the last minutes of baking. The rice pudding pie is done when the filling has browned and the dough is loosened from the sides of the tin.
  13. Take the pie out of the oven and remove the side of the tin immediately. You can do this easily by putting the tin on top of a turned bowl. Turn the pie onto a wire rack to cool down.
  14. When the rice pudding pie has cooled down entirely you can put the topping on. Whip the cream with two tablespoons of sugar and divide this on top of the pie.
  15. Grate some chocolate and sprinkle this on top of the cream.
  • Prep Time: 2 hours
  • Cook Time: 30 mins

 

 

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