Traditional vegan Dutch rice tart (rijstevlaai)
Even as a child, I thought a rice tart (or as we call it a rijstevlaai) was the most delicious thing in the world. And as a bonus this rice tart of rice pie is also vegan. I’m giving you two options to make this typical Dutch food.
We made this rice tart as part of our monthly blog shoot and as it was the first time making a vegan base for a tart it was a surprise how good it turned out. The pie came out of the pie dish quite easily, it looked beautiful and golden brown and so it all appeared to be perfect. Until… we decided to serve it with whipping cream.
Which in itself is a great idea (and delicious with this rice tart) but essential for doing that is to make sure the pie is cooled down completely before adding any sort of cream. The whipping cream we used was transformed into a puddle within no time at all. Stupid but that’s the reason there are not that many photos. It was still delicious but looked terrible.
But on to making the dough. As mentioned this dough is vegan and it is pretty sticky to work with. Don’t worry, it will all work out in the end. If you don’t want it to be vegan use the below quantities to make the dough. The difference between the doughs is not big. The milk used is different and the amount of fat used is different as wel.
For the regular pie crust you need the below quantities:
- 200 grams of flour
- 100 grams of milk
- 7 grams of dried yeast
- 30 grams butter at room temperature
- 1 egg yolk
The rice pudding or the rice filling is virtually the same but you can use regular milk instead of plant based milk. Not necessary but definitely optional.
When making the dough take a small bowl and add warm milk and the yeast to the bowl and let it stand until it starts to form bubbles. You use 100 ml milk doing this. Once it forms bubbles you add it to flour and add the melted coconut oil. Now mix it into a dough in a large bowl and let it stand in a warm spot for about 30 minutes. You can mix the dough using a food processor to make it easier.
While the dough is resting you start making your creamy rice pudding. In order to do that you need shortgrain rice. Dessert rice or arborio rice will work fine for making this. You add the rice with sugar, milk (you can use soy milk, coconut milk or almond milk if you prefer) and vanilla extract into a small sauce pan.
You add the spices (cardamom, cinnamon and star anise and you bring to the boil. Leave it to boil until the rice is cooked and it has a pudding like consistency.
In another bowl you add the baking soda with lemon juice or apple cider vinegar and you mix until that is dissolved. Add this to the rice pudding.
Now it is time to start baking the rice pudding pie. You roll out the sticky dough with a rolling pin on a floured work surface and add it to the pie pan. Press it down with your hands if you have trouble getting it into the pie dish. Trim off any excess dough along the sides of the pan. Add the rice pudding on top of the dough and bake in the oven for 25 to 30 minutes or until cooked and golden brown.
Let it cool down properly and you’re Limburgse vlaai is done. It’s a traditional Dutch recipe from the province of Limburg (in the south of Holland) although this is a small twist on the original. It’s super delicious enjoyed with a cup of coffee and will keep well covered in aluminium foil and kept in the fridge for a couple of days.
If you’re not interested in it being vegan this is delicious with some whipped cream (whisked to stiff peaks) Check out all the Dutch recipes here.
Traditional Dutch rice tart (rijstevlaai)
- Pie form of 24 cm
- 200 grams flour
- 75 grams coconut oil melted
- 100 grams vegetable milk
- 7 grams yeast
- 50 grams sugar
- 150 grams dessert rice
- 100 grams sugar
- 700 grams vegetable milk
- 1 tsp vanilla extract
- 2 cardamom pods
- 2 star anise
- 1 cinnamon stick
- ½ tsp baking soda
- ½ tsp lemon juice or cider vinegar
- 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.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.