Dessert · None cuisine

Traditional Dutch rice tart (rijstevlaai)

Name: Traditional Dutch rice tart (rijstevlaai)
Ingredients: 200g Flour; 75g Coconut Oil; 100g Vegetable Millk; 10g Yeast; 50g Sugar; 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

14 ingredients Cuisine: None Video included

Rijstevlaai is a Dutch custard tart where creamy rice pudding fills a yeasted crust, creating layers of texture that shift from crisp to tender as you bite through. The rice grains, suspended in silky filling, stay distinct rather than dissolving into mush, a technique worth mastering for any baker curious about how dairy, heat, and timing transform simple ingredients into something that feels both homey and refined.

Instructions

Heat the oven to 180°C.

For the dough, mix flour and sugar in a bowl.

Heat the 100 grams of milk to lukewarm and dissolve the yeast in it.

Let stand for a while until it starts to bubble.

Then 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 sugar, milk and vanilla extract in a saucepan.

Add the cardamom, star anise and cinnamon.

Bring to a boil and cook, stirring constantly.

Take out the spices.

In a small bowl, mix baking soda with lemon juice/apple vinegar.

Stir well until baking soda is dissolved, then mix into the rice pudding.

Roll out the dough on a floured work surface (it is very sticky, but don’t stress it will be fine) and line the bottom and edges of a greased mold with it.

Spread the rice pudding over the bottom and bake for about 25 to 30 minutes..