Rijstevlaai — a traditional Dutch rice tart with a soft yeasted base filled with creamy spiced rice pudding, baked until golden. A comforting, gently fragrant slice of the Netherlands.
- 200g Flour
- 75g Coconut Oil
- 10g Yeast
- 150g Dessert Rice
- 100g Sugar
- 700g Vegetable Millk
- 1 tsp Vanilla Extract
- 2 Cardamom
- 2 Star Anise
- 1 Cinnamon Stick
- 1/2 tsp Baking Powder
- 1/2 tsp Lemon Juice
Video
Preparation
- Heat the oven to 180°C. For the dough, mix the flour and sugar in a bowl. Heat 100 grams of the milk to lukewarm and dissolve the yeast in it, then let stand until it starts to bubble. Add to the flour along with the coconut oil and mix into a smooth dough. Let rise for 30 minutes, covered, in a warm place.
- Meanwhile, make the rice pudding by putting the rice with the sugar, milk and vanilla in a saucepan, along with the cardamom, star anise and cinnamon. Bring to the boil and cook, stirring constantly, then remove the spices. In a small bowl, mix the baking powder with the lemon juice and stir until dissolved, then mix into the rice pudding.
- Roll out the dough on a floured surface (it is very sticky, but don't worry) and line the bottom and edges of a greased mould. Spread the rice pudding over the bottom and bake for about 25 to 30 minutes.
