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BELGIAN RICE PIE

BELGIAN RICE PIE

From cooks.com

2 oz. cake moist yeast

1 tsp. sugar

1/2 c. warm water

6 egg yolks

1 egg

1/2 c. sugar

1/2 c. mashed potatoes

1/2 c. lard

1/2 c. butter

1 c. condensed milk

6-7 c. flour (enough for a soft dough)

3/4 tsp. salt

Dissolve sugar and yeast in the warm water. Allow to stand until foamy. Beat egg and egg yolks. Add sugar, mashed potatoes, melted butter, lard and condensed

milk. Add sifted flour with the salt. Mix well and knead slightly.

Cover and allow to rise until double in bulk. Punch down and divide into eight sections. Roll out and press each section into greased pie pans. Allow to

rise, spread on rice filling and bake at 350 about 30 minutes or until crust is brown.

RICE FILLING:

Measure 3 cups regular rice and cook in water until almost tender. Add 1/4 cup sugar. Then add a large and small box of vanilla pudding mix and 1 cup condensed

milk. Finally add whole mix gradually until filling is of the right consistency (about 1 1/2 cups).

NOTE: Other fillings may be used, such as cherry, prune, poppy seed, apple, apricot, etc. Makes 8 pies.



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