Crustless Rice Pudding Pie – Rijsttaart

Crustless Rice Pudding Pie – Rijsttaart

Do your holidays creep up on you without you realising it? Or do you patiently count down the days until you lock your front door not planning to open it again for at least a week?

Summer is here and a couple of months ago we finally decided on our holiday plans. We knew we were going to be going to Belgium to spend time with family and friends. But what about our own family holiday. P., the kids and I. Where were we going to go? What were we going to do? After we decided it seemed like we still had so much time to get other stuff sorted before we had to pack our bags.

And so here we are today. Friday afternoon. My last Friday at my desk before some well deserved rest, with a to-do list the length of my arm. I’ll get it done, I always do, but this final sprint before the finish? Not my thing. I like to jog…

When I finally do close this laptop in a few hours, I will use my walk home to lose the “work-me” and find the “ME-me”. I will then sit down with husband-to-be and kids, a large cup of tea and a slice of rice pudding pie. Why this pie? Because it reminds me of Belgium which is where I will spend most of July. It’s not the traditional Flemish rice pudding pie as it doesn’t have a pie crust. But then again, we are not a traditional Belgian family so it’s kind of fitting don’t you think?

rijsttaart or crustless rice pudding pie

Crustless rice pudding pie

(serves 8)


250ml / 1 cup milk

2 eggs, yolks and whites separated

112g / 1/2 cup of sugar

75g flour / 1/2 cup of flour

1 tsp baking powder

200g / 3/4 cup of rice pudding (use home-made or shop-bought)

1 tbsp vanilla sugar


1. Preheat your oven to 175 degrees C / 350 degrees F

2. Butter a pie pan with a 25cm / 9 inch diameter.

3. In a bowl, whisk the egg yolks and sugar together. Then add the milk, rice pudding, flour and baking powder.

4. In a second bowl, use a hand- or standmixer to whisk the egg whites and vanilla sugar until it forms soft peaks.

5. Fold the egg whites into the batter. It is a very runny mixture. Liquid-like.

6. Pour into the pie pan and carefully place in the middle of the oven.

7. Bake for 50-55 minutes. Check with a skewer that the pie has set. The top will be a lovely golden brown.

8. Switch off the oven and leave the pie inside for another 5-10 minutes.

9. Take the pie out of the oven and let it cool inside the pan.

10. Serve on its own or with some whipped cream.


Slice of crustless rice pudding pie

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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