Rijstevlaai – Dutch Rice Custard Tart

Thank you for sharing!

Last Updated on November 13, 2019 by Chef Mireille

Rijstevlaai - Dutch Rice Custard Tart

Limburg is the southern most province of the country. Unlike the rest of the Netherlands which is rather flat, Limburg has many hills and includes the highest point in the Netherlands, Vaalseberg at 1059 feet. It is at this point where the three countries of the Netherlands, Belgium and Germany meet. People of Limburg speak their own dialect and the dialects differ as you move from town to town throughout both Dutch and Belgian Limburg. Due to its hilly nature, it has been protected from the devastating floods of the Netherlands’ past. The Netherlands is a country below sea level. As such, flooding of the North Sea was a constant threat until Zuiderzee Works was constructed in 1927-1933, which dammed the North Sea and put in place an extensive dyke system to control water levels.

Now let’s get to making one of the most popular vlaai from Linburg

Rijstevlaai

Prep Time: 1 hour 45 minutes
Cook Time: 35 minutes
Yield: Serves 12

Dough Ingredients:

  • 2 1/4 teaspoons active dry yeast (or 1 pkg.)
  • 1/2 cup milk (110 – 115 F)
  • 1/3 cup room temperature butter
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1 3/4 all purpose flour (or 1 2/3 cups bread flour)

Filling Ingredients:

  • 4 cups milk
  • a pinch of salt
  • 1/2 cup short grain rice (I used brown rice)
  • 1/3 cup sugar + 2 tablespoons
  • 2 eggs, divided
  • 2 teaspoons vanilla extract

In a shallow bowl, sprinkle yeast on top of the milk. Let stand 5-10 minutes, until foamy.

In an electric mixing bowl, combine proofed yeast with butter, salt, sugar and 1 cup of flour. Using a dough hook, mix until well combined.

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Add remaining flour and knead for 5 minutes, until dough is elastic. Place in a lightly greased bowl. Cover with plastic wrap sprayed with non stick spray and a kitchen towel. Leave to rise until doubled in size, 60 – 75 minutes.

In a large pot, bring milk and salt to a boil. Add rice and 1/3 cup sugar. Bring to a boil again. Reduce to a simmer and cook, covered for 1 hour, stirring occasionally. Add vanilla. Stir to combine. Set aside to cool.

In a bowl, beat egg yolks and remaining sugar until light and creamy.

In a separate bowl, beat egg whites until stiff peaks form.

Add egg yolks to rice. Once it is thoroughly combined, fold in egg whites.

Preheat oven to 375 F. Spray a pie plate or tart pan with non stick spray. Press dough into pan, stretching to cover bottom and up the sides of the pan. Dock the dough by piercing with a fork. Leave to rise again for 30 minutes.

Spread rice filling in pie plate/ tart pan.

tart -edit

Bake for 30-35 minutes, until golden brown.

Cool before slicing. Can be served warm or chilled.

Dutch Rice Custard -edit

Notes: 

After 20 minutes, cover with aluminum foil if you would prefer top to be less dark.

Rice Custard -edit

This tastes just like bread pudding…just instead of being all mixed together, it is in two separate layers.

inside -edit

Rijstevlaai - Dutch Rice Custard Tart
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Rijstevlaai – Dutch Rice Custard Tart

Prep Time1 hr 45 mins
Cook Time35 mins

Ingredients

  • Dough Ingredients:
  • 2 1/4 teaspoons active dry yeast or 1 pkg.
  • 1/2 cup milk 110 - 115 F
  • 1/3 cup room temperature butter
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1 3/4 all purpose flour or 1 2/3 cups bread flour
  • Filling Ingredients:
  • 4 cups milk
  • a pinch of salt
  • 1/2 cup short grain rice
  • 1/3 cup sugar + 2 tablespoons
  • 2 eggs divided
  • 2 teaspoons vanilla extract

Instructions

  • In a shallow bowl, sprinkle yeast on top of the milk. Let stand 5-10 minutes, until foamy.
  • In an electric mixing bowl, combine proofed yeast with butter, salt, sugar and 1 cup of flour. Using a dough hook, mix until well combined.
  • Add remaining flour and knead for 5 minutes, until dough is elastic. Place in a lightly greased bowl. Cover with plastic wrap sprayed with non stick spray and a kitchen towel. Leave to rise until doubled in size, 60 - 75 minutes.
  • In a large pot, bring milk and salt to a boil. Add rice and 1/3 cup sugar. Bring to a boil again. Reduce to a simmer and cook, covered for 1 hour, stirring occasionally. Add vanilla. Stir to combine. Set aside to cool.
  • In a bowl, beat egg yolks and remaining sugar until light and creamy.
  • In a separate bowl, beat egg whites until stiff peaks form.
  • Add egg yolks to rice. Once it is thoroughly combined, fold in egg whites.
  • Preheat oven to 375 F. Spray a pie plate or tart pan with non stick spray. Press dough into pan, stretching to cover bottom and up the sides of the pan. Dock the dough by piercing with a fork. Leave to rise again for 30 minutes.
  • Spread rice filling in pie plate/ tart pan. Bake for 30-35 minutes, until golden brown.

Notes

After 20 minutes, cover with aluminum foil if you prefer top less dark.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Pavani

    OMG Mir, this is one seriously delicious looking dish. Rice pudding between bread layers — I’m drooling over here. Bookmarked and hopefully I can make this dish real real soon.

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