Recipe Git v1
Traditional Dutch rice tart (rijstevlaai)
Netherlands Dessert recipe supplied by TheMealDB.
Source: Original recipe source via TheMealDB (https://insimoneskitchen.com/traditional-vegan-dutch-rice-tart-rijstevlaai/#recipe)
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53391.
Provider record: https://www.themealdb.com/meal/53391-traditional-dutch-rice-tart-rijstevlaai-recipe
License: TheMealDB API Terms (https://www.themealdb.com/terms_of_use.php) · Recipe data and artwork supplied by TheMealDB.
Video
YouTube: https://www.youtube.com/watch?v=Od8EjjvwN_Y
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
Directions
- 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.