Comments on: swiss easter rice tart

By: Kat

Kat — Thu, 31 Mar 2011 19:25:35 +0000

I’ve had the impossibly delicious rice pudding pie that you speak of; it’s called “rijstevlaai” and it’s a traditional Limburger dish served around Easter. I discovered it when I worked as a nanny in the Netherlands for a family who owned a brasserie and deli/bakery. Unfortunately they never relinquished the recipe, insisting that it was far to complicated for a lay person like me. I remember the baker saying that it was a matter of getting the temperature and timing exactly right (and something else about humidity). It wasn’t made often because it usually turned out too runny or too stiff to serve but when it was, it sold out immediately. The key ingredient I believe is “rijstpap” which is a traditional rice pudding slow cooked with full fat milk and a cinnamon stick.

By: Lara

Lara — Sat, 19 Mar 2011 21:29:28 +0000

I just wanted to say that here in Switzerland we add sultanas or chopped chocolate (for a more unconventional version). None of the recipes I know cook the rice in water. The version I personally prefer is actually made with semolina, but as someone else pointed out, use Arborio if using rice.

By: Annett

Annett — Tue, 25 Jan 2011 17:23:03 +0000

Your recipe became our traditional easter pie! I am using my own crust: 300g flower, 200g Butter and 100g sugar. It’s just wonderful! Thanks so much for this recipe. I can’t wait for easter!

By: Honeybee

Honeybee — Mon, 07 Apr 2008 13:04:50 +0000

As someone has already pointed out, there are many variations on this one. I say follow your instinct and proceed as you see fit, with whole rice grains cooked in milk (I would do it this way and I’m Swiss) and maybe even some cream stirred into the cooled filling – just to fully embrace that indulgent Easter feeling. :-) And go for the rasperries by all means, it sounds great! I don’t believe in this you can’t add this or it won’t be traditional. I’m like you and love to try those traditional dishes from other cultures and religions, too. I’ve had an eye on that babka…

By: Tine

Tine — Tue, 01 Apr 2008 16:20:24 +0000

My family is Italian and we make an easter specialty cheesecake… We pronounce it ‘Pizza Guadagaut’ but call it ‘Italian Easter Cheesecake’ so most people understand. Have you heard of this recipe before? It’s really wonderful!

By: michelle @ TNS

michelle @ TNS — Mon, 31 Mar 2008 18:04:15 +0000

this is one of the things that i thought was bland and grody when i was little, but love now. and what a perfect-looking speciman!

By: Ophelia

Ophelia — Mon, 31 Mar 2008 17:45:48 +0000

Hello Deb…..Just wanted to say that thanks to you I have now added 2 pasta dishes to my repertoire……I’d been meaning to make a good putanesca spaghetti for a long time and found it here on your blog. Delish! equally good was the eggplant rigatoni I made this weekend….Yummy!! The italian wannabe that I am thanks you! Oh and btw, this catholic girl’s never heard of an Easter rice tart before….

By: Nick

Nick — Mon, 31 Mar 2008 04:22:04 +0000

Very interesting dish, I’ve never heard of anything like this before. Is the final texture anything like mochi? I’ve only recently discovered mochi but it is a great treat! The Whole Foods near me sells a ready to bake chocolate walnut mochi by the brand Grainaissance that is made with brown rice. It’s really delicious!

By: White On Rice Couple

White On Rice Couple — Sun, 30 Mar 2008 19:42:05 +0000

I made something like this a few years back using a sweet, sticky rice. I think it was almost too sticky and eventually became very mushy.
I’ll have to try it again with the long grain and hopefully I’ll have the same great results like you did! Keeping my fingers crossed….

By: Kate

Kate — Sun, 30 Mar 2008 17:25:35 +0000

Hmm… I am immediately turned off by any mention of rice in sweet dishes (rice pudding, Indian rice desserts, etc.). Now I feel like my rice prejudice has been justified by the blandness! Everyone always tells me I am unreaosnable, but no more!

Raspberries and fruit sauce make ANYTHING delicious, though :)