Description
Low FODMAP rice pie with whipped cream and red fruits. A very simple and delicious way to make a rice pie. Gluten-free and lactose-free.
Ingredients
Scale
For the bottom
- 100 g dessert rice (short grain white rice)
- 500 ml lactose-free milk
- 1 egg
- 40 g sugar
For the topping
- 125 ml lactose-free quark or thick low-fat yoghurt
- 250 ml lactose-free whip cream (make sure it is cooled well before whipping)
- 2 tbsp sugar
- 8 g vanilla sugar
- Strawberries and raspberries
- Dark chocolate
- An 18 cm cake tin (7 inches)
Instructions
- Pre-heat the oven to 180 degrees Celsius (350 F).
- Put the milk in a small pan, together with the egg and the sugar. Whisk until everything is mixed. Then add the rice.
- Turn on the heat and boil the mixture for about 14 minutes, while you keep stirring continuously. Leave the mixture to cool for 5 minutes.
- Layer the cake tin with baking parchment and grease the sides.
- Pour the rice mixture into the cake tin and smoothen the top. Bake the rice bottom in the oven for 35 minutes.
- Leave the bottom to cool down completely before putting the topping on.
- Beat the whipped cream with 2 tbsp of sugar until stiff. Scoop the lactose-free quark or yoghurt into it, add the vanilla sugar and stir together.
- Divide the cream mixture over the rice bottom. Garnish with strawberries and raspberries (or other low FODMAP fruit that you like) and grate some dark chocolate over the top.
- Prep Time: 40 mins
- Cook Time: 35 mins
