Context_1 : Sultsina is a traditional Karelian dish, a cross between a crêpe and a flatbread, made of unleavened rye dough and a farina ("mannapuuro") filling. Rice pudding can also be used as a filling. Context_2 : Instant pudding and pie filling is an instant food product that is manufactured in a powder form and used to create puddings and pie filling. It is produced using sugar, flavoring agents and thickeners as primary ingredients. Many flavors of instant pudding are produced by Kraft Foods and marketed under the Jell-O brand name. Instant pudding can be used in some baked goods. Context_3 : Chettinad cuisine is the cuisine of a community called the Nattukotai Chettiars, or Nagarathars as they call themselves, from the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire. It uses a variety of spices and the dishes are made with fresh ground "masalas". Chettiars also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. Most of the dishes are eaten with rice and rice based accompaniments such as "dosais", "appams", "idiyappams", "adais" and "idlis". The Chettiars through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice. Context_4 : Maraca pie, also known as devil's rice pie, is a Floridian dessert pie made from sticky rice pudding and bananas contained in a pastry base. Some versions of the recipe also include various different spices or fruits. It was created in 1957 by the Moline brothers of Tallahassee, Berham and Jackson. Context_5 : Riz à l'impératrice (] ) is an elaborate molded version of rice pudding in French "haute cuisine". Rice pudding is mixed with Bavarian cream, set in a charlotte mold, turned out and then decorated with candied fruits macerated in alcohol such as kirsch or maraschino. Context_6 : Dutch cuisine (Dutch: "Nederlandse keuken" ) is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, farming (for crops and domesticated animals), and trading over sea (colonialism and the spice trade). Context_7 : Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked. It is also called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked. Blind baking is also used to keep pie crust from becoming soggy due to a wet filling. Context_8 : Kiribath (milk rice) is a traditional Sri Lankan dish made from rice. The word is a compound with a transparent meaning in the Sinhala language, where "kiri" (කිරි) means "milk" and "bath" ( බත්) means "rice". Kiribath can be considered a form of rice pudding. The dish is prepared by cooking rice with coconut milk, hence this name. In Tamil, the dish is called "paalchoru" (பாட்சோறு). The origins of Kiribath are not clear although it has now become a traditional dish and is common in almost every household in Sri Lanka, be it rich or poor. Context_9 : In Dutch and Belgian cuisine, rijstevlaai (Dutch) or tarte au riz (French) (German: "Reisfladen" , all translate to "rice pie") is a pie with a filling based on rice pudding. It is native to Verviers and popular around the wider region of Eastern Belgium, south-eastern Netherlands and the German region around Aachen. Best served cold. Context_10 : Kheer is a rice pudding from the cuisine of the Indian subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payesh, payasam, payasa, phirni, gil-e-firdaus and fereni. fact_1 : In Dutch and Belgian cuisine, rijstevlaai (Dutch) or tarte au riz (French) (German: "Reisfladen" , all translate to "rice pie") is a pie with a filling based on rice pudding. fact_2 : Dutch cuisine (Dutch: "Nederlandse keuken" ) is formed from the cooking traditions and practices of the Netherlands. Question: In Dutch and Belgian cuisine, rijstevlaai, is a pie with a filling based on rice pudding, if French it's called what?
Output: tarte au riz