Traditional Dutch rice tart (rijstevlaai)

Name: Traditional Dutch rice tart (rijstevlaai)
Prep time: 23 min
Cook time: 39 min
Total time: 62 min
Yield: 6 servings
Ingredients: 200 g Flour; 75 g Coconut Oil; 800 g Vegetable Millk; 10 g Yeast; 150 g Sugar; 150 g Dessert Rice; 1 tsp Vanilla Extract; 2 Cardamom; 2 Star Anise; 1 Cinnamon Stick; ½ tsp Baking Powder; ½ tsp Lemon Juice

62 min · Serves 6 · By TheMealDB Import

Dessert

Dessert

Adapted from insimoneskitchen.com

Ingredients

For 6 servings

200 gFlour
75 gCoconut Oil
800 gVegetable Millk
10 gYeast
150 gSugar
150 gDessert Rice
1 tspVanilla Extract
2 Cardamom
2 Star Anise
1 Cinnamon Stick
½ tspBaking Powder
½ tspLemon Juice

Method

Prep 23 min · Cook 39 min

1Heat 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.
2Meanwhile, 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.
3Roll 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.