Classic Homemade Belgian Rice Pie Recipe Rijsttaart

Steps:

• Heat oven to 425.
• Prepare crust as directed on pkg for one crust filled pie using 9 inch glass pie pan.
• DO NOT PRICK CRUST.
• Bake at 425 for 7 to 8 minutes or until crust begins to brown.
• Meanwhile, beat eggs in large bowl.
• Add milk, ham, rice and broccoli mixture, 1 cup swiss cheese and pepper; mix well.
• Remove partially baked crust from oven.
• Reduce oven temperature to 400.
• Pour ham mixture into crust.
• Top with remaining 1 cup swiss cheese.
• Return to oven; bake at 400 for an additional 35 to 40 minutes or until knife inserted in center comes out clean.
• Cover edge of crust with strips of foil after 15 to 20 minutes of baking if necessary to prevent excessive browning.
• Cool 10 minutes.
• Cut into wedges to serve.

Steps:

• In saucepan saute onion, mushrooms,.
• zucchini, basil and oregano in the butter or magarine on medium heat, until tender (not brown.).
• Stir in the rice, eggs, milk, and half the cheese (N.B. Half cheese). Turn mixture into a well buttered 23cm pie plate and sprinkle with remaining cheese.
• Bake uncovered at 180dg until set, approx 25 to 35 minutes.
• Let stand for 1o minutes before cutting. Garnish with tomatoes and parsley.

Steps:

• Mix ground beef, bread crumbs, onions, green pepper, seasonings and 3/4 cup tomato sauce.
• Spread in greased pie pan, forming a shell.
• Mix rice, half of the cheese and remaining sauce, as well as any additional spices you may like.
• Sprinkle remaining cheese on meat shell.
• Fill with rice mixture.
• Cover rice only with foil, folding remainder in to form a circle.
• Bake for 35 to 40 minutes at 350 degrees.

Steps:

• Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 7 to 8 minutes or until onion is soft. Increase heat to high and add rice. Cook, stirring, for 1 minute. Stir in stock. Bring to a simmer. Reduce heat to low. Cover and cook for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Transfer to a bowl. Set aside for 10 minutes to cool.
• Preheat oven to 190°C Grease and line base of a 6cm deep, 20cm (base) springform pan. Add tuna, tomato, bocconcini, parmesan, spinach and egg to cooled rice mixture. Season with salt and pepper. Mix until well combined.
• Press rice mixture into prepared pan. Bake for 40 to 50 minutes or until set and crisp around the edges. Stand in pan for 10 minutes. Run a knife around the edge to loosen pie.
• Cut pie into wedges and serve warm.

Steps:

• Combine beef, pepper, onion, bread crumbs, salt, pepper and 1/2 Celsius.
• tomato sauce. Mix well.
• Pat into bottom and sides of a greased 9" square pan. Combine remaining tomato sauce, rice, water, and 1/2 c cheese. Spoon mixture into meat shell.
• Cover and bake at 350 for 25 minute
• Top with remaining cheese. Bake, uncovered, 10-15 min longer.

Steps:

• Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
• Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
• Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.