Rice Tart Recipes

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RICE PIE



Rice Pie image

This is a hearty dinner pie.

Provided by MARBALET

Categories     Main Dish Recipes     Savory Pie Recipes

Yield 8

Number Of Ingredients 9

2 cups fresh squeezed tomato juice
1 cup beef broth
¼ cup butter
salt to taste
1 cup long-grain white rice
1 cup drained canned peas
1 (15 ounce) can carrots, drained
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten

Steps:

  • Combine tomato juice, broth, butter or margarine, and salt in a large saucepan. Bring to full boil. Add rice, and cover. Reduce heat to simmer. Cook until liquid is absorbed, about 15 minutes. Stir in peas and carrots.
  • Line 9 inch pie plate with 1 pastry sheet. Trim and flute edges. Spread rice mixture into shell. Cut remaining dough into 1/2 inch strips, and place in a crisscross pattern over rice. Trim and flute edges. Brush pastry with egg yolk.
  • Bake at 350 degrees F ( 175 degrees C) for 20 minutes.

Nutrition Facts : Calories 515.3 calories, Carbohydrate 53.4 g, Cholesterol 40.9 mg, Fat 30 g, Fiber 2.9 g, Protein 8.5 g, SaturatedFat 9.9 g, Sodium 368.7 mg, Sugar 4.4 g

BELGIAN RICE PIE



Belgian Rice Pie image

Like rice pudding in pie form! A layer of brandy-spiked prunes and raisins takes the creamy rice filling to the next level. Martha made this recipe on "Martha Bakes" episode 713.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 21

1/2 cup pitted prunes
1/2 cup raisins
1/4 cup brandy
1/4 cup light-brown sugar
1 teaspoon freshly grated lemon zest
1/2 teaspoon kosher salt
1/2 cup Arborio rice
4 cups whole milk
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
4 large eggs
1/4 cup warm water (110 degrees)
1 envelope active dry yeast
2 cups unbleached all-purpose flour, plus more for work surface
1/2 teaspoon kosher salt
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/4 cup granulated sugar
2 tablespoons unsalted butter, melted and cooled, plus more softened, for bowl

Steps:

  • Make the prune filling: Combine prunes, raisins, brandy, light-brown sugar, zest, and 1/4 cup water in a small saucepan over medium-low heat. Bring to a simmer and cook, stirring occasionally, until syrupy, about 10 minutes. Remove from heat and transfer to the bowl of a food processor; process until smooth. Transfer to a small bowl; cover and refrigerate.
  • Make the rice filling: Bring 1 1/2 cups water and salt to a boil in a medium saucepan. Add rice, cover, and reduce heat to medium-low. Cook, stirring occasionally, until rice is tender and water has evaporated, about 20 minutes. Stir in milk, sugar, vanilla, cinnamon, and nutmeg. Simmer, stirring frequently, until rice is very tender, about 30 minutes. Remove from heat.
  • Whisk together eggs until well incorporated in a medium bowl. While whisking constantly, add a small ladle of hot milk mixture to the eggs. Repeat process until half of the milk mixture has been incorporated. Then slowly return egg mixture to pot while continuing to whisk. Return pot to the heat and cook, stirring, until thickened, 2 to 3 minutes. Remove from heat and transfer to a medium bowl. Let cool for 30 minutes, stirring occasionally. Press plastic wrap directly on the surface of the rice mixture. Refrigerate for at least 30 minutes.
  • Make the crust: Combine warm water and yeast in a small bowl. Let stand until foamy, about 5 minutes. Whisk together flour and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and vanilla until pale yellow and tripled in volume. Add sugar and butter and beat until thoroughly combined. Using a rubber spatula, stir in yeast mixture until just incorporated; stir in flour mixture. Turn out dough onto a generously floured work surface and sprinkle with more flour. Gently knead for about 1 minute. Transfer to a large bowl coated with softened butter. Cover with plastic wrap and set aside in a warm place until doubled in bulk, about 1 hour.
  • Preheat oven to 350 degrees with rack in center of oven. Punch down dough and remove from bowl. Pat dough into a 13-inch round and place in a 9-inch pie plate. Spread bottom evenly with prune filling. Stir rice mixture to loosen and add to pie plate. Bake on a parchment-lined baking sheet until crust is golden and center is set, about 1 hour. If crust browns too quickly, tent with a piece of foil that has a hole in the center. Let cool on a wire rack for 15 minutes, then chill in refrigerator until completely cooled, at least 2 hours and up to overnight. Serve at room temperature.

BELGIAN RICE TART (TARTE AU RIZ)



Belgian Rice Tart (Tarte Au Riz) image

This is a flat, quiche like tart which originates from the region around Verviers in Belgium. It is also common in Aachen (Aix-la-Chapelle), a German city at the border to Belgium. I had it first when I visited a friend in Aachen and we walked over to a small monastery in Belgium. Basically this is kind of pizza base with a topping of rice pudding. Not overly sweet but totally addicting...

Provided by Mia in Germany

Categories     Tarts

Time 1h45m

Yield 1 tart, 4-8 serving(s)

Number Of Ingredients 13

3/4 ounce fresh yeast
7 ounces flour
1/4 cup milk
1 tablespoon sugar
1 tablespoon canola oil
1 egg
1 dash salt
2 tablespoons butter
4 1/2 ounces short-grain rice
2 cups milk
3 1/2 ounces sugar
1 egg
1 teaspoon vanilla extract

Steps:

  • Bring 2 cups milk, rice and 3 1/2 ounces sugar to a soft boil, cover and let simmer for about 30 minutes.
  • Mix yeast with 1 tablespoon of the 1/4 cup milk and 1 tablespoon sugar until smooth.
  • Sift flour and salt into a bowl, make a well in the middle.
  • Mix rest of the 1/4 cup milk with oil and egg.
  • Pour yeast mixture into the well and cut butter into the flour.
  • Add milk-oil-egg mixture and knead so you get a soft dough.
  • Let rest 30 minutes.
  • Remove cooked rice pudding from heat.
  • Divide egg, beat white until soft peaks form.
  • In a bain-marie, stir rice pudding until slightly cooled, stir in vanilla, then fold in the stiff egg white, incorporate it and then fold in half of the egg yolk. The other half of it will be necessary to baste the rim of the tarte.
  • Preheat oven to 480 degrees (430 when fan assisted) and grease a 8-9 inch tart or spring form.
  • Knead dough, then spread into tart or spring form.
  • Pour rice pudding onto dough, baste rim with remaining egg yolk.
  • Bake for 25 to 30 minutes. If tart starts to get dark too quickly, cover with aluminum foil.
  • Remove from oven and let cool.
  • Serve plain, with hot cherries or cherry pie filling or whatever topping you like.

Nutrition Facts : Calories 617.9, Fat 17.4, SaturatedFat 8, Cholesterol 127.5, Sodium 195.5, Carbohydrate 98.9, Fiber 2.7, Sugar 28.3, Protein 15.4

RICE QUICHE CRUST



Rice Quiche Crust image

This is a fast, easy, and healthy quiche crust that only takes minutes. It can be used with any quiche and may give you more creative ways in which to use rice.

Provided by Ann

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 15m

Yield 8

Number Of Ingredients 5

1 cup water
1 cup instant rice
1 tablespoon butter
1 pinch salt
cooking spray

Steps:

  • Bring water to a boil in a small saucepan. Stir in rice, cover pan, and remove from heat. Allow to stand until water is absorbed, about 5 minutes. Stir in butter and salt, if desired.
  • Spray a 9 inch pie pan with nonstick cooking spray. Spoon cooked rice into pan. Use the back of a spoon to firmly press rice along the bottom and sides of the pan to create a crust. Use crust with quiche fillings of choice, and bake as directed for quiche.

Nutrition Facts : Calories 163.6 calories, Carbohydrate 34 g, Cholesterol 3.8 mg, Fat 1.4 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 0.9 g, Sodium 34.7 mg

SWISS EASTER RICE TART



Swiss Easter Rice Tart image

This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. "It was called gâteau de Pâques and I remember it very well," said Gray Kunz, the chef who was born in Singapore but grew up in Geneva and Bern. "There would be a bunny in icing sugar stenciled on top." Nick Malgieri, the baking teacher and author, based this somewhat lighter recipe on several he found in Switzerland.

Provided by Florence Fabricant

Categories     pies and tarts, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 11

1 1/2 cups plus 1 tablespoon all-purpose flour and more for dusting
1 tablespoon plus 1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
11 tablespoons cold unsalted butter, in 11 slices
1/2 cup long-grain rice
3 cups milk
2 teaspoons grated lemon zest
1/2 cup blanched almonds, finely ground in food processor
3 large eggs
Confectioners' sugar

Steps:

  • Combine 1 1/2 cups flour, 1 tablespoon sugar, 1/2 teaspoon salt and the baking powder in food processor. Pulse to blend. Add 10 tablespoons butter and pulse 3 to 4 times, until butter is in pea-size pieces. Sprinkle in 3 tablespoons cold water. Pulse 4 times. Dough will not come together. Turn dough out on lightly floured work surface and knead gently a few times to form a disk. Wrap in plastic and refrigerate at least 1 hour.
  • Meanwhile, half fill a 3-quart saucepan with water, bring to a boil, stir in rice, lower heat to medium and cook until rice is soft, about 15 minutes. Drain rice and return it to saucepan. Add milk, remaining butter, 1/2 cup sugar and remaining salt. Bring to a boil over medium heat. Reduce heat to low and simmer until mixture has thickened almost to a risotto consistency, about 25 minutes.
  • Place saucepan in a large bowl of ice and water 10 minutes, to cool mixture to tepid. Purée in food processor. Pour into a bowl and add lemon zest. Mix ground almonds with 1 tablespoon flour and add to bowl. Stir in eggs one at a time.
  • Place oven rack in lowest position and preheat oven to 350 degrees. Remove pastry from refrigerator and place on lightly floured surface. Lightly dust top with flour. Use a rolling pin to press down on dough to soften it. Roll out disk to 12 inches in diameter. Transfer to a 10-inch tart pan with a removable bottom. Press dough evenly into pan. Trim edges flush with pan. Pour filling into pastry.
  • Bake about 35 minutes, until filling is set and golden. Cool on a rack. Dust with sifted confectioners' sugar before serving.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 20 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 10 grams, Sodium 312 milligrams, Sugar 17 grams, TransFat 1 gram

LEMON & BLUEBERRY RICE PUDDING TART



Lemon & blueberry rice pudding tart image

Transform a classic rice pudding into a modern tart with crisp pastry and zesty lemon. It's a lovely dessert to end any dinner menu

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Time 1h30m

Number Of Ingredients 13

500g ready-made shortcrust pastry
plain flour , for dusting
500ml whole milk
125ml double cream
3 lemons , zested
100g caster sugar
100g pudding rice , rinsed
4 tbsp lemon curd
100g mascarpone
75g blueberry jam
2 eggs , beaten
100g frozen blueberries
1 tbsp blueberry jam

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface into a circle the thickness of a £1 coin. Line a deep 20cm tart tin with the pastry, leaving about 2cm hanging over the edge. Prick the base with a fork, then chill for 30 mins.
  • To make the rice pudding, put the milk, cream, lemon zest and sugar into a pan. Bring to the boil, then pour in the rice and stir. Simmer, covered, over a low heat for 15 mins, then uncover and cook, stirring, for 25-30 mins until the rice is cooked but retains some bite. Remove from the heat and stir in half the lemon curd and mascarpone, then leave to cool slightly.
  • Meanwhile, cover the pastry with a slightly scrunched sheet of baking parchment and fill with baking beans. Put on a baking sheet and bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until golden. Leave to cool, then trim the edges with a serrated knife and set aside.
  • Whisk the jam until smooth and spoon into the base of the pastry case, spreading it out. Stir the eggs into the rice pudding and tip into the case. Bake for 20 mins until just golden and set with a slight wobble. Leave to cool completely.
  • Meanwhile, make the compote. Combine the blueberries, 1 tbsp water and the jam and microwave for 1-2 mins, stirring occasionally, until syrupy. The blueberries should be soft but still holding their shape.
  • Remove the tart from the tin, put the rest of the curd in a piping bag and pipe over the top, then drizzle over most of the compote. Serve with any extra compote on the side.

Nutrition Facts : Calories 636 calories, Fat 38 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

RICE TART



Rice Tart image

Provided by Food Network

Categories     dessert

Time 1h18m

Yield 8 servings

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup sugar
10 tablespoons cold unsalted butter, cut into pieces
2 egg yolks
2 teaspoons heavy cream
1 cup half-and-half
1 cup heavy cream
1 pinch salt
1/2 vanilla bean, split lengthwise
3 eggs
1/2 cup granulated sugar
1 cup cooked white rice
1/2 cup raisins, optional
Confectioners' sugar

Steps:

  • In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar. Add the butter and mix until coarse and sandy. In a small bowl, whisk the egg yolks and cream together. Add to the flour mixture and mix at low speed just until combined. Turn out onto a work surface and form into a ball. Wrap in plastic wrap and refrigerate until ready to use.
  • Preheat oven to 375 degrees F.
  • Roll out the dough to 1/4 inch thick, this should be done in small batches as the dough gets soft fast. With a large round cutter cut out disks and keep them chilled while you roll and cut the rest of the dough. Line 3-inch diameter by 1 1/4-inches tall metal collars with the disks and chill. Bake the tart shells blind by lining them with plastic wrap (that's right!) and fill with raw rice then gather the plastic wrap up to contain the rice. Bake at 375 degrees F for 20 minutes then remove the rice packets and bake 2 more minutes to crisp them. Meanwhile, make the filling. Let crusts cool slightly.
  • To make the filling, in a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes.
  • In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the rice and raisins and toss well. Spoon filling into baked tart shells. Reset the oven temperature to 325 degrees F and bake the tart for 20 to 25 minutes till the custard is set. Let cool then sprinkle with confectioners' sugar.

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