Breakfast · Desserts · Pies and Tarts · Snacks

Raspberry Jam filled Rice Pudding Pie

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My mum loves rice pudding. If it were socially acceptable, she’d have it for every meal.

Every so often,  I whip up a rice pudding for her. Sometimes with pudding rice and other times with whatever we have lying around.

Long grain rice is less starchy than pudding rice, so you have to cook it for longer to release the starches, but you get a good rice pudding.

I use a stove or the microwave, depending on how lazy I feel or I stick it in the oven for 1 1/2 to 2 hours and then I have a beautiful rice pudding with no stirring involved.

When I make a big batch, my mum will go through it herself, but I like experimenting and trying out new flavours. My mum likes the traditional version, so rather than making new batches, I just take some of the batch I made for her.

Far less effort.

Sometimes I even steal her tinned rice pudding and use that for a recipe instead if I don’t feel like cooking.

I love those small muller pots you can get filled with different flavours, like strawberry, apple, vanilla custard or toffee chocolate.

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Now, of course, if you’re a baker/ dessert maker in general, it’s always more fun to make yourself. But let’s say you’ve made too much or you want something a little different?

Boom cue this recipe. Inspired by a post on Pinterest, I discovered this Belgian Rice Pie and knew I had to try it.

But…

Trust me to never leave a recipe unchanged, I had to make some adjustments.

Three things happened:

  1. It now fits inside a mini springform pan. Much easier to make and fewer leftovers.
  2. Inspired by the Muller rice pots, I filled the inside of this one with jam. I used raspberry jam the first time and blackcurrant jam the second time and they were both incredible.
  3. I used a tortilla instead of a pie crust in a typical Rachel fashion.

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After extensive taste testing by myself and my mum and her co-workers, it was a winner.

This was inhaled by my mum and her friends and I happily went back for seconds.

It’s nice cold, but when microwaved it tastes delightful, but it doesn’t resemble a pie.

Now if you don’t have rice pudding on hand, take 100g/ 1/2 cup of leftover cooked white rice and heat in a small saucepan with some cinnamon and 1/2 cup milk for about 30 minutes until soft.

Alternatively, you can microwave on medium high for about 10 minutes and leave to sit for 5 minutes and that’ll work just as well. Careful not to let the milk overflow though.

Pop into the tortilla casing, add a dollop of jam in the centre and cover with more rice filling, bake and with patience, you have pie!

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Chill and serve with whipped cream. Because we all gotta be a little extra sometimes ya know? 😉

Jam Filled Rice Pudding Pie

Prep time: 30 minutes

Cook time: 30-35 minutes

Total time: 4 hours

Yield: 4 slices

Ingredients

  • 1
    Large tortilla
  • 250g / 1 cup
    Rice pudding (or use 100g cooked rice and 125ml milk of choice) *
  • 60ml / 1/4 cup
    Milk of choice
  • 1
    Egg
  • 10g / 1 1/2 tbsp
    Cornstarch
  • 1/3 cup
    Low calorie sweetener of choice
  • 1 tsp
    Vanilla extract (optional)
  • 30g / 1 1/2 tbsp
    Low sugar jam (or use normal jam)

Instructions

  1. If you have leftover rice rather than rice pudding on hand, take 100g of cooked white rice and heat in a saucepan with 120ml milk for 30 minutes over medium-low heat until the rice is very soft.
  2. Preheat the oven to 180°C/ 160°C fan assisted and lightly grease a small 4 inch or deep springform pan.
  3. Whisk together the juice, egg, cornstarch, vanilla extract, low-calorie sweetener of choice until smooth and then stir in the rice pudding.
  4. Press the tortilla into the base of the pan and then fill with half of the rice pudding filling and then place the jam in the centre and then cover with the remaining filling.
  5. Bake in the oven for 40-45 minutes until set, loosely covering with foil after 25 minutes to avoid overbrowning.
  6. Remove from the oven and allow to cool on a cooling rack and then chill 2-4 hours before slicing and serving.
  7. Store leftovers in the fridge for up to 4 days.

Nutritional Information

Makes 4 slices
Serving size: 1/4 of recipe

Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 146
% Daily Value *
Total Fat 3 g 4 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 47 mg 16 %
Sodium 104 mg 4 %
Potassium 66 mg 2 %
Total Carbohydrate 24 g 8 %
Dietary Fiber 1 g 4 %
Sugars 4 g
Protein 4 g 9 %
Vitamin A 3 %
Vitamin C 1 %
Calcium 7 %
Iron 4 %

Recipe Notes

You can use any kind of berry jam for this. I’ve tried it with both raspberry and blackcurrant jam and I liked both.

As said in the instructions, the calorie count is for the white rice method or you can use 250g of homemade rice pudding. The nutritional information will be different if you use homemade rice pudding.

 

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