Traditional Dutch Rice Tart (Rijstevlaai)

Steps

1. 1
   Step 1:

   Heat the oven to 180°C.

2. 2
   Step 2:

   For the dough, mix the flour and 50g sugar in a bowl.

3. 3
   Step 3:

   Heat 100g of the vegetable milk until lukewarm and dissolve the yeast in it.

4. 4
   Step 4:

   Let the yeast mixture stand until it starts to bubble.

5. 5
   Step 5:

   Add the yeast mixture and coconut oil to the flour mixture, then mix into a smooth dough.

6. 6
   Step 6:

   Cover the dough and let it rise in a warm place for 30 minutes.

   30 min
7. 7
   Step 7:

   Meanwhile, put the dessert rice, 100g sugar, 700g vegetable milk, and vanilla extract in a saucepan.

8. 8
   Step 8:

   Add the cardamom, star anise, and cinnamon stick.

9. 9
   Step 9:

   Bring to a boil and cook, stirring constantly.

10. 10
    Step 10:

    Remove the spices from the rice pudding.

11. 11
    Step 11:

    In a small bowl, mix the baking soda with the lemon juice or apple vinegar until the baking soda is dissolved.

12. 12
    Step 12:

    Mix the baking soda mixture into the rice pudding.

13. 13
    Step 13:

    Roll out the dough on a floured work surface; it is very sticky, but it will be fine.

14. 14
    Step 14:

    Line the bottom and edges of a greased mold with the dough.

15. 15
    Step 15:

    Spread the rice pudding over the bottom.

16. 16
    Step 16:

    Bake for about 25 to 30 minutes.

    25–30 min