Light rice custard and raspberry pie


Made with

For the shortcrust pastry:
80 g of brown sugar
160 g of vegetable margarine
240 g wholegrain flour

For the custard:
500 ml of rice drink
50 g of rice starch
90 g of rice syrup
3 g of saffron


For the topping:
fresh raspberries, as needed
powdered sugar, as needed



To prepare the custard, dissolve the starch into the rice drink, then add the syrup and the saffron while continuing to stir. Simmer for three minutes then let cool. Combine the flour, margarine and brown sugar and knead until you obtain a highly malleable shortcrust dough. With a rolling pin, roll out the dough and form two discs of approximately 23 cm in diameter.

Transfer one shortcrust disc onto a 21-cm non-stick baking tin, then pour in the custard making sure it has cooled completely. Now, place the other disc on top. Carve out some pieces from the upper disc to create a lattice crust, so as to facilitate the baking process.

Bake at 200°C for 30 minutes. Let the pie cool then top it with fresh raspberries and a layer of powdered sugar.