Traditional Dutch Rice Tart (Rijstevlaai)

Ingredients

• 1 2/3 cupsall-purpose flour, for pastry dough
• 1/3 cupcoconut oil, for pastry dough
• 6 1/2 tbspplant-based milk, warmed until lukewarm; for pastry dough
• 1 tbspyeast, fresh or instant yeast; dissolved in lukewarm milk
• 1/4 cupsugar, for pastry dough
• 3/4 cupdessert rice, short-grain rice for pudding
• 1/2 cupsugar, for rice pudding
• 3 cupsplant-based milk, for rice pudding
• 1 tspvanilla extract, for rice pudding
• 2cardamom pods, removed after cooking
• 2star anise, removed after cooking
• 1cinnamon stick, removed after cooking
• 1/2 tspbaking soda, dissolved in the lemon juice
• 1/2 tsplemon juice, mixed with baking soda until dissolved

Method

1. 1

   Mix the flour and sugar in a bowl. Warm the plant-based milk to lukewarm and dissolve the yeast in it, then leave it until it starts to bubble and add it to the flour with the coconut oil. Mix into a smooth dough, cover and leave to rise in a warm place for 30 minutes.

2. 2

   Meanwhile, combine the rice, sugar, plant-based milk, vanilla extract, cardamom pods, star anise and cinnamon stick in a saucepan. Bring to a boil, then lower the heat and simmer for about 30 minutes, stirring often so it doesn't catch, until the rice is tender and creamy. Remove the spices. Heat the oven to 350°F while the rice finishes.

3. 3

   Take the rice off the heat. In a small bowl, mix the baking soda with the lemon juice until the soda has fully dissolved, then stir it into the rice pudding.

4. 4

   Roll out the risen dough on a floured surface (it will be quite sticky) and line the base and sides of a greased tart pan with it.

5. 5

   Spread the rice pudding over the dough base and bake for 25 to 30 minutes until the crust is golden.

Nutrition per serving