Traditional Dutch rice tart (rijstevlaai)

Ingredients

• Plain flour 200 g
• Sugar 100 g
• Lemon 0.5 tsp
• Plant milk 700 g
• Arborio rice 150 g
• Baking powder 0.5 tsp
• Cardamom 2
• Cinnamon 1
• Coconut oil 75 g
• Dried yeast 10 g
• Star anise 2
• Vanilla extract 1 tsp

Method

1. Heat the oven to 180°C.
2. For the dough, mix flour and sugar in a bowl.
3. Heat the 100 grams of milk to lukewarm and dissolve the yeast in it.
4. Let stand for a while until it starts to bubble.
5. Then add to the flour along with the coconut oil and mix into a smooth dough.
6. Let rise for 30 minutes, covered, in a warm place.
7. Meanwhile, make the rice pudding by putting the rice with sugar, milk and vanilla extract in a saucepan.
8. Add the cardamom, star anise and cinnamon.
9. Bring to a boil and cook, stirring constantly.
10. Take out the spices.
11. In a small bowl, mix baking soda with lemon juice/apple vinegar.
12. Stir well until baking soda is dissolved, then mix into the rice pudding.
13. 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.
14. Spread the rice pudding over the bottom and bake for about 25 to 30 minutes.