Rijstevlaai

Rijstevlaai is a single-crust pie filled with a rice-pudding style filling, a regional form of the vlaai pastry native to the city of Verviers and popular across a wider region spanning eastern Belgium, the southeastern Netherlands, and the area around Aachen in Germany. Recipes for it date back to at least 1604, and it was traditionally made using unpasteurized cow milk. Flemish and Dutch versions add custard to the rice-pudding filling, while Walloon versions add only eggs. Belgian food safety authorities determined in 2016 that the pie can safely be kept at room temperature for up to twelve hours. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/