Traditional Dutch rice tart (rijstevlaai)
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 11 (estimated)
Nutrition facts
- Protein8 %5 g
- Carbs62 %38 g
- Fat30 %8 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 250 kcal | 221 kcal |
| Protein | 5 g | 4.4 g |
| Carbs | 38 g | 33.6 g |
| Fat | 8 g | 7.1 g |
One serving is about 113 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty41/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Dessert - Netherlands
Ingredients
- 200 g Wheat flour
- 100 g Sugar
- 0.5 teaspoons Baking Powder
- 0.5 teaspoons Lemon Juice
- 1 teaspoon Vanilla Extract
- 1 Cinnamon Stick
- 2 Cardamom
- 75 g Coconut Oil
- 10 g Yeast
- 2 Star Anise
- 700 g Vegetable Millk
- 150 g Dessert Rice
Instructions
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.
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