Traditional Dutch rice tart (rijstevlaai)

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..