Dessert
Traditional Dutch rice tart (rijstevlaai)
This Dutch rice tart, or rijstevlaai, features a soft, yeasted dough crust filled with a creamy, spiced rice pudding. The pudding gets its warmth from whole cardamom pods, star anise, and a cinnamon stick, while a touch of baking powder gives it a slight lift. It's a straightforward bake, coming together in under twenty minutes of active time, plus a short rise for the dough. Serve it warm or at room temperature.
19 minServes 4
Method
3 steps · 19 min total
- 01
Make the Dough
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.
