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

Prep Time1 hr 45 mins
Cook Time35 mins


  • 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


  • 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.


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