Sweet rice tarts

Debbie's bite-size creations are too scrumptious to eat just one

Serves 12


  • 50g venere/black rice
  • 15g granulated sugar
  • 10g butter
  • 150g plain flour
  • Pinch of salt
  • Lemon zest of quarter lemon
  • 50ml cream
  • 150ml milk
  • 1 cinnamon stick
  • 30g ground almonds
  • 30g demerara sugar
  • 1tbsp dark rum
  • 3 egg yolks


  1. Soak the rice in plenty of water the night before.
  2. The following day drain the rice and fill a pot with plenty of water and boil for around 50 minutes until very soft.
  3. In the meantime make the dough by cutting the butter into cubes and adding it to the flour, lemon zest, pinch of salt and granulated sugar.
  4. Rub the butter into the flour until it is a mix of sandy texture and still small bits of visible butter. Add enough cold water to bring it together into a dough without working it too much. Wrap in clingfilm and leave to rest in the fridge.
  5. Once the rice is cooked, drain but reserve a couple of tablespoons of the cooking liquid. Transfer back into the pan.
  6. Add in the cream, milk, cinnamon, lemon zest, almonds, rum and demerara sugar and bring to a gentle boil.
  7. Cook it for 15 minutes until it has thickened significantly. Take off the heat and allow to cool a little before removing the cinnamon stick and whisking in the 3 yolks.
  8.  Pre heat the oven till 180 C.
  9. Roll out the pastry till half a centimeter and punch out holes to fit into the pie mold.
  10. Line with baking paper and baking beans.. Bake in the oven for 15 minutes, remove from the oven and remove the baking paper and beans and bake for another 10 minutes or until crisp and golden.
  11. Lower the heat to 160 C and fill the tart shells with the rice custard. Bake for ten minutes or until set.
  12. Enjoy straight away or allow to cool in the fridge to set. Feel free to dust with icing sugar.

This recipe first appeared on Gourmet Today TV, March 2019

Watch the full episode below: