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In Belgian and Dutch cuisine, tarte au riz (French: rice pie), rijsttaart(je)/rijstevlaai (Dutch: rice flan), or German: Reisfladen (German: rice flan), is a pie with a filling based on rice pudding. Rijstevlaai is a type of vlaai.
 | |
| Type | Vlaai |
|---|---|
| Place of origin | Belgium, The Netherlands and Germany |
| Main ingredients | Rice pudding |
It is native to Verviers and popular around the wider region of Eastern Belgium, south-eastern Netherlands and the German region around Aachen. Typically they are made 'single-crust'—with no layer of pastry covering the top, although a top crust has been used in older recipes.[1]: 180
Traditionally, rijstevlaai are made from unpasteurized cow's milk and stored at room temperature until eaten. This led Afsca, the Belgian food safety ministry, to study the potential health risks posed by the pies.[2] In September 2016, Afsca announced that the pies could be stored at room temperature for up to 12 hours without significant health risks.[3]
Recipes for the tart date back to at least 1604. Flemish and Walloon versions of the dessert differ slightly, with Flemish and Dutch versions adding custard to the pudding filling, while Walloon versions only add eggs.[1]: 180
See also
editReferences
edit- 1 2 Ysewijn, Regula (14 February 2023). Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries. Weldon Owen International. ISBN 978-1-68188-855-2. Retrieved 1 March 2026.
- ↑ "L'Afsca menace l'authentique tarte au riz" [Afsca threatens traditional rice pie]. Le Soir (in French). 8 June 2016. Retrieved 1 March 2026.
- ↑ "La tarte au riz traditionnelle est sauvée!" [The traditional tarte au riz is saved!]. Vedia (in French). 21 September 2016. Retrieved 1 March 2026.
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