Traditional Dutch rice tart (rijstevlaai)

Dessert · world favourite.

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

Method

1. Mix together — Heat the oven to 180°C. For the dough, mix flour and sugar in a bowl.
2. Heat the pan — Heat the 100 grams of milk to lukewarm and dissolve the yeast in it.
3. Continue cooking — Let stand for a while until it starts to bubble.
4. Mix together — Then add to the flour along with the coconut oil and mix into a smooth dough.
5. Cover and cook — Let rise for 30 minutes, covered, in a warm place.
6. Continue cooking — Meanwhile, make the rice pudding by putting the rice with sugar, milk and vanilla extract in a saucepan.
7. Bring to a boil — Add the cardamom, star anise and cinnamon. Bring to a boil and cook, stirring constantly.
8. Mix together — Take out the spices. In a small bowl, mix baking soda with lemon juice/apple vinegar.
9. Mix together — Stir well until baking soda is dissolved, then mix into the rice pudding.
10. Roll out — 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.
11. Bake — Spread the rice pudding over the bottom and bake for about 25 to 30 minutes.

More World Kitchen recipes

• Acaraje black-eyed pea fritters with shrimp filling
• Almojábanas (Colombian Cheese Bread)
• Amok Trey – Cambodian Fish Curry
• Antiguan Breakfast (Chop Up and ‘Saltfish’)
• Apple pie pops
• Arepa