Traditional Dutch Rice Tart (Rijstevlaai)
A classic Dutch treat reimagined as a vegan version! This generous tart combines a golden, airy yeast dough with a creamy rice pudding infused with sweet spices. A comforting and indulgent dessert.
🛒 Ingredients
8 servings
- 1 1/2 cups all-purpose flour
- 2.6 oz coconut oil
- 1/2 cup plant-based milk
- 2 tsp fresh yeast
- 1/4 cup sugar
- 3/4 cup dessert rice (arborio or pudding rice)
- 1/2 cup sugar
- 3 cups plant-based milk
- 1 tsp vanilla extract
- 2 cardamom pods
- 2 star anise
- 1 cinnamon stick
- 1/2 tsp baking powder
- 1/2 tsp lemon juice
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 355°F.
- 2
Mix the flour and 1/4 cup of sugar in a large bowl.
- 3
Warm the 1/2 cup of plant-based milk until lukewarm and dissolve the fresh yeast in it. Let it rest for a few minutes until small bubbles form.
- 4
Add the yeast-milk mixture to the flour along with the coconut oil. Knead until you obtain a smooth, homogeneous dough.
- 5
Cover and let rise for 30 minutes in a warm place.
- 6
Meanwhile, prepare the rice pudding: pour the rice, 1/2 cup of sugar, 3 cups of plant-based milk, and the vanilla extract into a saucepan.
- 7
Add the cardamom, star anise, and cinnamon stick. Bring to a boil and cook, stirring constantly, until the milk is absorbed.
- 8
Remove the whole spices using a spoon.
- 9
In a small bowl, mix the baking powder with the lemon juice until completely dissolved.
- 10
Gently fold this mixture into the rice pudding.
- 11
Lightly flour your work surface and roll out the yeast dough (it will be sticky, this is normal).
- 12
Line a greased tart pan, covering the bottom and the sides with the dough.
- 13
Pour the rice cream over the dough.
- 14
Bake for 25 to 30 minutes until the surface is lightly golden.
- 15
Let cool before serving.
💡 Chef's Tip
The dough is intentionally sticky: don't stress and flour your work surface generously. The whole spices can be removed before serving for a more elegant presentation. This tart is best enjoyed warm or at room temperature. It keeps for 2 days when covered.
