tarte-au-riz-AdobeStockc-c-peter.jpegTarte Au Riz découpée

Rice pie

The rice pie originates from Verviers but can also be prepared with good products from Terres-de-Meuse.

Here’s the recipe for a rice pie and a few bowls of rice pudding as a bonus!

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The ingredients

For 4 people


Ingredients for the rice pudding :

  • 1.5 l milk
  • 200 g rice
  • 210 g fine sugar
  • 1 sachet vanilla sugar
  • 1 sachet bourbon vanilla sugar
  • 2 cinnamon sticks


Ingredients for the pastry:

  • 150 g flour
  • 75 ml water
  • 8 g yeast
  • 2 pinches salt
  • 4 g sugar
  • 45 g butter


Ingredients for the filling:

  • 1 egg
  • 1 egg yolk
  • Cinnamon powder


Made with passion


2 hours Medium Cheap

Preparation of the rice pudding :
  1. Bring the milk to the boil in a double boiler.
  2. Pour the rice into the milk and leave to cook, stirring regularly.
  3. After an hour’s cooking, add the cinnamon sticks and sugar.
  4. Mix regularly for another half hour, the rice should be melting.
  5. Place the rice in a bowl and set aside in a cool place.
Preparing the pie dough:
  1. Mix the yeast with the water.
  2. Pour the yeast and water into the flour and mix.
  3. Incorporate the sugar, salt and butter and mix until smooth.
  4. Let the dough rest for a minimum of 30 minutes.
Preparing the tart:
  1. Mix one egg into the rice pudding and add cinnamon powder.
  2. Flip the pastry into a tart tin.
  3. Pour the rice over the tart (you’ll have too much rice for the tart, set it aside and enjoy it later).
  4. Golden the tart with an egg yolk (be careful not to get any yolk on the edges of the pastry or it will blacken when cooked).
  5. Bake the tart in a 220° oven for 30 to 45 minutes.
  6. Let the tart cool before tasting.

Good eating!


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