Recipe by Kristen Sullivan

This rice tart with a slightly nutty flavor makes a great accompaniment to any meat dish.

• 2 cups cooked rice
• 2 eggs, beaten
  
• 1/4 c. chopped or sliced almonds
• 2 tbsp. chipped butter
  
• pie crust
  

Mix rice and almonds. Add beaten eggs.  Put rice mixture into the pie crust and cover with butter. Bake at 350 for about 1/2 hour or until the tart is golden brown.

Source [Das Kuchbuch der Sabina Welserin, V. Armstrong (trans.)]: 115 To make a rice tart. Take a quarter pound of rice and cook it in water and take a few almonds and pound it all together well and beat eggs into it. And when it is almost finished baking, then pour hot fat on top, then it will form a hard crust, so that it becomes good.

© Copyright 2009 Kristen Sullivan