Ingredients (Serves 8-10)
- 125g butter
- 250g flour
- Fine salt (a pinch)
- 1 liter water
- 180g round Camargue rice
- 30g icing sugar
- 100g caster sugar
- 1 vanilla pod
- 150g currants
- 200g candied fruit
- 5cl rum
- A few sprigs fresh mint
- 1/2 litre custard
- 30cl raspberry coulis
- 1 liter milk
Preparation
Difficulty: 3/5
Rice, the world's most cultivated cereal, thrives across all latitudes and climates. Packed with vitamins, minerals, and high energy (250 kcal per 100g), it absorbs flavors beautifully. Chef Hubert's rustic rice pie, studded with candied fruits, is an economical yet delectable treat.
- In a bowl, mix flour, a pinch of salt, and water. Roll out the dough, line a buttered tart mold, prick it, and bake for 10 minutes in a moderate oven.
- Macerate the currants in rum.
- Wash the rice.
- In a saucepan, cook rice for 5 minutes in boiling water. Drain, then add to boiling vanilla-infused milk (pod split open). Simmer over low heat for 30 minutes, stir in caster sugar, and cook another 15 minutes.
- Remove vanilla pod, fold in soaked currants and candied fruit. Fill the pre-baked tart shell and bake 10 minutes in a moderate oven.
- Glaze with icing sugar and garnish with fresh mint leaves. Serve with custard and raspberry coulis, paired with elegant Billecart-Salmon rosé champagne.
Champagne Billecart Salmon rosé. 40 avenue Carnot - 51160 – Mareuil-sur Ay.
