Traditional Dutch rice tart (rijstevlaai)
Traditional Dutch rice tart
Traditional Dutch rice tart (rijstevlaai) from Netherlands. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested. Native name preserved: Traditional Dutch rice tart.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 1 hr 25 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Traditional Dutch rice tart (rijstevlaai) is listed as dessert from Netherlands. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Wheat flour200 g
- Coconut milk75 g
- Vegetable Millk100 g
- Yeast10 g
- Sugar50 g
- Rice150 g
- Sugar100 g
- Vegetable Millk700 g
- Vanilla4.9 ml
- Cardamom2
- Star anise2
- Cinnamon Stick1
- Baking Powder2½ ml
- Lemon2½ ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat the oven to 180°C. For the dough, mix flour and sugar in a bowl.
Step 2
Heat the 100 grams of milk to lukewarm and dissolve the yeast in it. Let stand for a while until it starts to bubble.
Step 3
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.
30 minStep 4
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.
Step 5
Bring to a boil and cook, stirring constantly. Take out the spices.
Step 6
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.
Step 7
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.
30 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
lemon → lime
Same acidity, different perfume. Taste before you repeat the squeeze.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Traditional Dutch rice tart (rijstevlaai) take?
1 hr 25 min all in — 25 min prep, 30 min cook, 30 min rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Saucepan, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
50 g of Sugar.
How much sugar?
100 g of Sugar.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. lemon → lime. Same acidity, different perfume. Taste before you repeat the squeeze.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.