Traditional Dutch Rice Tart (Rijstevlaai)

Ingredients

• 200 gall-purpose flour, for pastry dough
• 75 gcoconut oil, for pastry dough
• 100 mlplant-based milk, warmed until lukewarm; for pastry dough
• 10 gyeast, fresh or instant yeast; dissolved in lukewarm milk
• 50 gsugar, for pastry dough
• 150 gdessert rice, short-grain rice for pudding
• 100 gsugar, for rice pudding
• 700 mlplant-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, instructions call for baking soda dissolved in lemon juice
• 1/2 tsplemon juice, mixed with baking soda until dissolved

Method

1. 1

   Heat the oven to 180C. Mix the flour and sugar in a bowl. Warm the plant-based milk to lukewarm and dissolve the yeast in it. Leave until it starts to bubble, then add to the flour along 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 cook, stirring constantly, until the rice is tender. Remove the spices.

3. 3

   In a small bowl, mix the baking soda with the lemon juice and stir until the soda is fully dissolved. Stir into the rice pudding.

4. 4

   Roll out the risen dough on a floured surface — it will be quite sticky. Line the base and edges of a greased tart mould with the dough.

5. 5

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