|For basic rice crust|
|Cooked white rice||2 Cup (32 tbs)|
|Freshly grated parmesan cheese||59 Milliliter (1/4 Cup)|
|Freshly ground salt||1⁄2 Teaspoon|
|Salt||1⁄2 Teaspoon (Freshly Ground)|
|Lightly beaten egg white||1|
|Egg white||1 , lightly beaten|
|Extra light olive oil||1 Teaspoon (With A Dash Of Sesame Oil)|
|Yellow onion||1 Large, peeled, finely sliced|
|Red potatoes||1 1⁄4 Pound, sliced paper thin (4 Large Pieces, 567 Gram)|
|Sesame oil||1 Dash|
|Thyme leaves||1 1⁄2 Teaspoon|
|Yellow onion||1 Large, peeled, and finely sliced|
|New red potatoes||1 1⁄4 Pound, sliced paper thin (4 Large Sized, 567 Gram)|
|Freshly ground salt||To Taste|
|Fresh chopped thyme leaves||1 1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Beef stock||236 Milliliter (1 Cup)|
|Liquid egg substitute||236 Milliliter (1 Cup)|
The Rice Crust: Preheat the oven to 375Â°F (190Â°C).
Pour about 1 inch (2.5 cm) of water into a medium-sized saucepan and bring to a boil.
Put the cooked rice in a sieve and place over the boiling water, cover and steam 5 minutes.
This process gives you separate, fluffy grainsâ€”essential for the rice crust.
Transfer the warm rice to a medium-sized bowl and work in the cheese, until the grains are all a pale, uniform yellow.
Add the salt and pepper and stir well.
Pour in the egg white and stir until the rice clumps together.
Shape it into a large ball and transfer to a 9-inch nonstick pie pan.
Keeping a bowl of ice water on the side to prevent your fingers from becoming too sticky, press the rice into a thin, uniform layer around the bottom and sides of the pie pan.
Start on the bottom, moving to the sides and up to the rim.
The crust rim should extend about 1/2 inch (1.5 cm) beyond the top of the pie pan.
This crust shrinks a lot in the baking process.
Bake until just slightly brownâ€”about 25 minutes.
Remove and set aside.
The Filling: Pour the oil into a large skillet over medium heat, add the onion and cook until just translucent, but not limpâ€”about 5 minutes.
Remove and set aside.
Set aside a quarter of the potato slices for the top of the pie.
In the same skillet as the onion, layer one third of the remaining potatoes and sprinkle with 1/2 teaspoon (2.5 ml) of the thyme, a dusting of salt and a dusting of black pepper.
Repeat the process with the remaining two thirds of the potatoes and seasonings.
Pour in the stock, cover and simmer 10 minutes.
The potatoes will not have absorbed all of the stock, so it will help to approach the next step with a slotted spoon so as not to add any stock liquid to the pie.
Preheat the oven to 375Â°F (190Â°C).
Layer one third of the potatoes and onion on the bottom of the prepared crust and pour on one third of the egg substitute.
Repeat the process until the crust is full.
Decorate the top with a wreath of overlapping slices from the reserved raw potato.
Liberally brush with the remaining skillet juices and bake for 35 minutesâ€”until the top potatoes are translucent, the custard set and the color golden.
You might see little driblets of liquid in the center, but that's just the moisture from the stock and potatoes.
To Serve: It's the best excuse for a picnicâ€”serve at room temperature, sprinkled with cheese.