Traditional Dutch rice tart (rijstevlaai)
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…
- Prep
- 21 min
- Cook
- 50 min
- Total
- 1 hr 11 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Heat the oven to 180°C
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
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
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.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 3 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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