Ingredients:
For the dough:
625 ml (2½ cups) Cake flour
2 ml (½ tsp.) Salt
190 g Butter OR margarine
15 ml (1 tbsp.) Castor sugar
60 ml (4 tbsp.) Cold water
For the filling:
60 ml (4 tbsp.) Tastic Parboiled Rice, uncooked
250 g Dates, seeded and chopped
5 ml (1 tsp.) Orange rind, grated
250 ml (1 cup) Orange juice
125 ml (½ cup) Water
20 ml (4 tsp.) Cornflour
100 g Walnuts, roughly chopped
60 ml (4 tbsp.) Castor sugar
Method:
Sift the flour and salt together then rub in the margarine until the mixture resembles fine breadcrumbs.
Stir in the sugar.
Add sufficient water to hold the mixture together. Knead lightly then shape into a ball, wrap with cling film and chill for 30 minutes.
Meanwhile, cook the Tastic Rice according to direction on the packet.
Mix the dates and orange rind in with the cooked rice.
Reserve about 30 ml water. Bring the orange juice and remaining water to the boil then pour over the rice and leave to stand for 10 minutes.
Mix the cornflour with the reserved water.
Add the cornflour and walnuts to the rice and bring the mixture to the boil, stirring constantly. Boil until thickened then set aside to cool.
Divide the pastry in two and roll out one half to line a 23 x 30 cm greased pan.
Spread the filling over the pastry.
Roll the remaining pastry out to cover the filling.
Brush with cold water and sprinkle castor sugar over.
Bake at 180 °C (350 °F) for 20 - 25 minutes. Cut into slices and allow to cool before serving.
