Louisiana Creole Rice Pudding Pie

Ingredients

In this adaptation, we infuse the traditional Dutch Rijstevlaai with the vibrant flavors of Louisiana Creole cuisine. We incorporate spices like cinnamon, nutmeg, and cloves to add warmth and depth to the rice pudding filling. Additionally, we introduce pecans and a hint of bourbon to give the pie a distinct Southern twist. These modifications create a unique fusion of Dutch and Creole culinary traditions, resulting in a dessert that celebrates the best of both worlds. We alse have the original recipe for Rijstevlaai, so you can check it out.

• 1 pre-made pie crust 1 pre-made pie crust
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 cup (30g) chopped pecans 1/4 cup (30g) chopped pecans
• 2 tablespoons bourbon 2 tablespoons bourbon
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 42g, 20g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Roll out the pre-made pie crust and line a 9-inch pie dish. Trim any excess dough and crimp the edges.
3. 3.
   In a medium saucepan, combine the Arborio rice, whole milk, heavy cream, granulated sugar, brown sugar, cinnamon, nutmeg, and cloves. Bring to a simmer over medium heat, stirring occasionally.
4. 4.
   Reduce the heat to low and let the rice mixture cook for about 20-25 minutes, or until the rice is tender and the mixture has thickened, stirring occasionally.
5. 5.
   Remove the saucepan from the heat and stir in the vanilla extract, chopped pecans, and bourbon.
6. 6.
   Pour the rice pudding mixture into the prepared pie crust.
7. 7.
   Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is set.
8. 8.
   Remove from the oven and let the pie cool completely.
9. 9.
   Once cooled, dust the top of the pie with powdered sugar.
10. 10.
    Slice and serve the Louisiana Creole Rice Pudding Pie at room temperature or chilled.

Treat your ingredients with care...

• Arborio rice — Rinse the rice before cooking to remove excess starch and achieve a creamier texture.
• Pecans — Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant, to enhance their flavor.

Tips & Tricks

• For an extra indulgent touch, serve the pie warm with a scoop of vanilla ice cream.
• If you prefer a smoother texture, blend half of the rice pudding mixture in a blender before pouring it into the pie crust.
• Feel free to adjust the amount of spices and bourbon according to your personal taste preferences.
• To make the pie crust from scratch, combine 1 1/4 cups (150g) all-purpose flour, 1/2 teaspoon salt, 1/2 cup (115g) cold unsalted butter (cut into small pieces), and 2-3 tablespoons ice water. Mix until the dough comes together, then roll it out and proceed with the recipe.
• Leftover pie can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Louisiana Creole Rice Pudding Pie at room temperature or chilled. It can be enjoyed on its own or with a dollop of whipped cream for added decadence.

Presentation advice

Dust the top of the pie generously with powdered sugar to create an elegant and inviting appearance. For an extra touch, garnish each slice with a sprinkle of ground cinnamon or a few pecan halves.