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  Added: Jun 10, 2011  •  Visited (1398)  •  Print version Print this recipe (60)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Rice Tart
(Reiss Tart)
What You Need:
  • 2 oz butter
  • 2 oz cooking fat
  • ˝ pound flour
  • 1 tablespoon rum, cognac or cooking sherry
  • 1 tablespoon cream or sour milk
  • 1 tablespoon cold water
  • 6 tablespoons sugar
  • Salt

    FOR THE FILLING
  • 5 oz rice
  • 1˝ pints milk
  • 2 eggs
  • 2 oz sugar
  • A little cinnamon
  • 1 oz chopped almonds
  • A pinch of salt

  • How To Cook:
    1. Rub the butter and cooking fat into the flour and pour all the liquids into the center, with the sugar and salt, and knead into dough; leave in a cold place for about an hour.

    2. Roll out, place in a well-greased baking tin and cover with the filling, made as follows: wash the rice, put into boiling water and boil for 3 minutes, then drain and pour cold water over it; drain again.

    3. Meanwhile boil the milk, add the rice and cook slowly until it is half done.

    4. Add the egg yolks and the remaining ingredients.

    5. Add the stiffly beaten egg whites last of all and spread the mixture over the pastry.

    6. Bake in a moderate oven (350°F) for about 45 minutes.

    To Make: 1 tart
    This recipe is also available in:
    Cuisine » Europe » Luxembourg
    Dish » Pie & Tart
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Milk

     





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