Traditional Dutch rice tart (rijstevlaai)
Rijstevlaai — a traditional Dutch rice tart, a delightful dessert recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert
Ingredients
- 200 g flour
- 75 ml coconut oil
- 100 g vegetable millk
- 10 g yeast
- 50 g sugar
- 150 g dessert rice
- 100 g sugar
- 700 g vegetable millk
- 1 ml vanilla extract
- 2 tsp cardamom
- 2 pcs star anise
- 1 pcs cinnamon stick
- 0.5 tsp baking powder
- 0.5 tbsp lemon juice
Instructions
- Heat the oven to 180°C.
- Combine the flour and sugar in a bowl.
- Warm 100 g of milk until lukewarm, stir in the yeast, and leave until it becomes foamy.
- Pour the yeast mixture and the coconut oil into the flour mixture and work together until a smooth dough forms.
- Cover the dough and let it rise in a warm place for 30 minutes.
- Meanwhile, place the rice, sugar, milk and vanilla extract into a saucepan.
- Add the cardamom, star anise and cinnamon to the saucepan.
- Bring the rice mixture to a boil, then cook while stirring frequently until the rice is tender.
- Remove and discard the whole spices from the rice pudding.
- In a small bowl, dissolve the baking soda in lemon juice or apple vinegar, then stir this into the rice pudding.
- On a floured surface, roll out the dough (it will be sticky).
- Grease a pan and line the bottom and sides with the rolled-out dough.
- Spoon the rice pudding into the lined pan and bake for 25–30 minutes.