Dutch
Rijstevlaai
A small Limburg-style Dutch rice tart with a thin yeasted crust and a softly baked milk-rice filling. Serve it cooled, as it is in the south of the Netherlands, optionally with a little whipped cream.
Watch it madeEvert K61 · 6:34
Ingredients
- Whole milk300 ml
- Dessert rice or short-grain pudding rice45g
- Granulated sugar35g
- Vanilla sugar1 tsp
- Fine salt2 pinches
- Plain flour90g
- Instant yeast2g
- Unsalted butter, softened18g
- Egg1 small
- Lukewarm milk35 ml
- Butter, for greasing1 tsp
- Whipped cream, optional2 tbsp
Method
- Make the rice filling first: bring 300 ml whole milk to a gentle simmer with the dessert rice, vanilla sugar, 25g sugar, and 1 pinch salt.
- Cook over low heat for 25 to 30 minutes, stirring often, until the rice is tender and the mixture is thick like rijstepap; spread it on a plate and let it cool until lukewarm.
- For the dough, mix the flour with the yeast, the remaining 10g sugar, and 1 pinch salt in a bowl.
- Beat the egg, reserve 1 tablespoon for brushing, and add the rest to the flour with the softened butter and 35 ml lukewarm milk.
- Knead for 6 to 8 minutes until the dough is smooth and elastic, then cover and let rise for about 45 minutes, until puffy.
- Grease a small 12 cm vlaai tin or shallow tart tin with butter.
- Roll the dough thinly on a lightly floured surface and line the tin, pressing it neatly into the edge; trim any excess dough.
- Separate any remaining egg if needed, then stir the egg yolk into the lukewarm rice filling; whisk the egg white until softly foamy and fold it through the rice.
- Spoon the rice filling into the dough shell and smooth the surface.
- Brush the exposed dough edge lightly with the reserved beaten egg.
- Bake in a preheated oven at 200°C for 20 to 25 minutes, until the crust is golden and the rice filling is lightly set with pale golden spots.
- Let the rijstevlaai cool completely before slicing, and serve plain or with a small spoonful of whipped cream.
Common questions
Can I substitute pudding rice or dessert rice in rijstevlaai?
Yes. Short-grain pudding rice is the closest substitute; arborio works in a pinch. Avoid long-grain rice, which stays too separate. If using arborio, cook a little longer and add a splash more milk if it thickens too fast.
How long does rijstevlaai take from start to finish?
Plan for about 2 to 2.5 hours total. The rice filling takes 25 to 30 minutes, the dough rises about 45 minutes, and then you still need baking plus cooling before slicing cleanly.
What are the most common mistakes when making rijstevlaai?
The biggest mistakes are boiling the rice too hard, which makes it scorch, and undercooking the filling so it stays runny. Also avoid overflouring the dough; it should be soft and rolled thin, not bread-like.
How should I store rijstevlaai after baking?
Let it cool completely, then cover and refrigerate. It keeps well for 2 to 3 days. For best texture, bring slices back to room temperature before serving, because the rice filling firms up when cold.
How do you serve rijstevlaai, and is whipped cream necessary?
Serve it plain or with lightly sweetened whipped cream on top. The cream is optional, but it adds a nice contrast to the creamy rice filling. Cut with a sharp knife for neat slices, especially if fully chilled.