Traditional Dutch rice tart (rijstevlaai)
Ingrédients
- 200g Farine
- 75g Huile de coco
- 100g Lait végétal
- 10g levure
- 50g Sucre
- 150g Riz à dessert
- 100g Sucre
- 700g Lait végétal
- 1 c. à thé Extrait de vanille
- 2 Cardamome
- 2 Anis étoilé
- 1 Baton de cannelle
- 1/2 c. à thé Poudre à pâte
- 1/2 c. à thé Jus de citron
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.
