Dutch ~Ricepudding pie ("rijstevlaai")

250 gr flour
1/2 teaspoon baking powder
1 egg
100 gr sugar
125 gr butter
250 ml milk
2 tablespoons vanilla sugar
100 gr broken rice
50 gr butter
3 egg yolks
100 gr sugar
150 gr chopped almonds
150 gr raisins
3 egg whites
extra: baking oven Preparation:


Mix flour and baking powder in a bowl, break the egg in a little hole, add sugar and the small cut cold butter. Knead a dough and place it 30 minutes in the fridge to firm.

Prepare:
Bring the milk with vanilla sugar to a boil and add the rice. Cook well done and let cool. Beat the butter with yolks and sugar creamy and fold into the rice. Add the chopped almonds and drained raisins. Beat the egg whites with 1 tablespoon water to peaks and fold into the rice.
Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).
Line the bottom and sides to approximately 3 cm high of a greased springform pan with the dough. Bake the bottom of the pie 10-15 minutes. Fill with the rice mass and place the "rijstvlaai" another 50 minutes in the oven.