Rice Pie

Rijstevlaai

pie:
250 grams flour
yeast
150 ml milk
2 eggs
75 grams butter
25 grams fine berry sugar
salt
filling:
½ litre milk
vanilla (piece or extract)
75 grams rice
20 grams butter
1 egg
sugar; salt

For the pie: Melt the butter and prepare the yeast (from scratch or packaged). Add yeast, milk, butter, sugar and a pinch of salt to the flour and knead into a cohesive dough. Place in a bowl, cover with a tea towel and let it rise for 30 minutes in a warm spot. Form and roll it into a sheet of about 1.5 centimetres (½”). Drape it onto a greased, large, shallow pie plate and cut off most of the ‘overhang,’ leaving about 4 centimetres (2”). Wet that ‘lip,’ roll and form it into a thickened crust, as in a pizza. Cover the pie with a damp cloth and let it rise for another 30 minutes.

Filling: Add vanilla and a pinch of salt to the milk and boil. Sprinkle in the rinsed rice, bring to a boil again, then turn down the heat and cook on lowest heat for 30 minutes. Add the butter. Lightly beat the egg, add a spoonful of the hot milk, mix and mix it into the rice-milk. Add sugar to taste.

Prick the bottom of the pie with a fork; pour in the rice-milk. Lightly beat the yolk of the other egg and brush that over the filling. Bake in a preheated 400ºF/195ºC over for about 45 minutes until the pie is light brown and ready.