Brecht, Belgium
The rice pudding croquette
A crisp golden shell that gives way to something warm, sweet and creamy. Dessert, arriving from the fryer.
The house
It started in a hotel-school kitchen in the early 1980s. Chef's whites pressed, discipline absolute, and a teacher in an unusual mood: today we are not rolling potato or shrimp croquettes. Today we roll rice pudding.
Rice pudding belonged in a bowl under a thick layer of brown sugar, not inside a crackling golden crust. The first bite settled the argument. Warm, brittle shell; silky sweet filling. Forty years later that memory turned into a product, and the product turned into a business.
It is still made in Belgium, and it still does the same thing to a table: nobody is quite sure what it is until they bite it.
What they make
- Rice pudding croquetteThe original. Sweet, creamy, crisp-fried.
- Wholesale formatAvailable through the wholesale trade.
- ServiceFries from frozen — plates fast in a full service.
Ranges change with the season. Ask us for the current list.
Next step
Put a dessert on the menu that guests have not seen before.
We will send samples and talk through portioning, frying times and how it plates. Tell us the size of your service and we will suggest a format.
Official site: rizkybytamara.be
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