Juicy, hearty, crunchy, this pie is perfect for your afternoon tea or coffee!
Serves: 8 Prep. time: 20′ Cooks in: 1:30′ Ready in: 1:50′
1 packet filo pastry sheets
200 g white rice for soup
1 lt milk
200 ml single cream
1 tbsp corn flour dissolved in 2 tbsp water
300 g sugar
1 tsp vanilla extract
50 g butter + 1 cup butter melted, for brushing the filo
100 g chocolate drops
For the syrup
350 g sugar
400 ml water
½ lemon, juiced
1 cinnamon stick
Boil water in a pan and stir in rice. Cook for 15 minutes. Drain.
In the same pan heat milk on medium heat. When it comes to a boil stir in rice and lower down heat. Simmer for 10 minutes stirring occasionally. Stir in single cream, corn flour, sugar and vanilla. When incorporated remove pan from heat. Stir in butter and chocolate drops until melted. Allow to cool completely.
Preheat oven at 180οC/fan. Brush a deep baking dish with butter and line 5 buttered filo sheets. Live the filling and cover with 5 buttered filo sheets. Score the pie with a knife in square pieces, sprinkle with a little water and bake for 1 hour until filo sheets are crunchy and nicely colored. Allow to cool a little.
In a pan heat all syrup ingredients stirring until sugar dissolves, for 5-6 minutes. Drizzle rice pie with the syrup, allow to be absorbed for 10 minutes and then serve.
Photo: George Drakopoulos – Food styling: Tina & Olivia Webb
Και η συνταγή στα ελληνικά: Ρυζόπιτα με σοκολάτα