I fell in love with Belgian Rice Cake as a young girl while visiting a sweet family in Belgium who served it after dinner—and I’ve been obsessed ever since!
Traditionally, this creamy rice custard dessert is baked in a pâte brisée sucrée crust and topped with its signature dark, almost “burnt” top. But over the years, I’ve created my own version that I truly love: a silky smooth rice custard made from pastry cream and cold rice porridge, all nestled into a gooey, gluten-free almond meringue crust.
I’ve never been a fan of the classic tart-style crust, so instead of following tradition, I bake the almond meringue base separately. This keeps it from turning soggy and gives the final cake that chewy, golden edge that works so beautifully with the soft, creamy filling.
It might not be how they make it in Belgium—but this version is absolutely delicious, and I hope you’ll fall in love with it the same way I did.
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