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dessert

Traditional Dutch rice tart (rijstevlaai)

total
0 min
effort
Easy
serves
4
ratings
New
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Ingredients

Serves 4
  • Flour200 g
  • Coconut Oil75 g
  • Vegetable Millk100 g
  • Yeast10 g
  • Sugar50 g
  • Dessert Rice150 g
  • Sugar100 g
  • Vegetable Millk700 g
  • Vanilla Extract1 tsp
  • Cardamom2
  • Star Anise2
  • Cinnamon Stick1
  • Baking Powder½ tsp
  • Lemon Juice½ tsp
The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.

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