Traditional Dutch rice tart (rijstevlaai) Recipe

Preheat your oven to 180 °C. In a large bowl, whisk together the flour and sugar. Warm 100 grams of vegetable milk until it's just lukewarm, then dissolve the yeast in it. Let it sit for a few minutes until you see it start to bubble—that means the yeast is active.

Pour the yeasted milk into the flour mixture along with the coconut oil, then mix until you have a smooth dough. Cover the bowl and let the dough rise in a warm spot for 30 minutes.

While the dough rises, prepare the rice pudding. Combine the dessert rice, sugar, 700 grams of vegetable milk, and vanilla extract in a saucepan. Add the whole cardamom pods, star anise, and cinnamon stick. Bring the mixture to a boil, then reduce the heat and cook, stirring constantly, until the pudding thickens.

Once thickened, remove the whole spices. In a small separate bowl, mix the 1/2 teaspoon baking powder with the 1/2 teaspoon lemon juice until the baking powder is dissolved, then stir this into the warm rice pudding.