I fell in love with Belgian Rice Cake as a young girl when I visited a lovely family in Belgium who served it as a dessert. I’ve loved this dessert ever since!

This Belgian Rice Cake is made with pastry cream combined with cold rice porridge. It has an iconic appearance, with a dark, almost “burnt” top, and beneath it, a deliciously smooth rice custard.

In Belgium, the typical rice cake is made with a pâte brisée sucrée crust, but I’ve never been a fan of that type of crust. Instead, I make it with a gooey, gluten-free almond meringue crust that pairs perfectly with the custard.

The Almond Meringue Cake and Belgian Rice Cake are baked separately to avoid a mushy crust. This way, you get a delightful, gooey almond crust to complement the creamy filling.

I hope you’ll love my version—it’s not made in the traditional way, but it’s absolutely delicious!

Before you start