When I first tried rijstevlaai from one of the famous vlaai seller here in The Netherlands I got addicted to it. But after few times of eating I got bored with it because the more I eat it, the more it taste mass produced to me. Vlaai is a pie made of yeasted pastry and filling. Traditionally found in Limburg a province in the south part of The Netherlands, it is commonly eaten during coffee time.
Rijstevlaai is really easy to make. If you can make a perfect rice pudding (without scorching it hehe) then you should give this Dutch recipe a try. It can be eaten plain or add whipped cream and shaved chocolate like the more expensive version you can buy at the bakery.
dough
140 g flour
1 tsp yeast
50 ml lukewarm milk
30 g sugar
1 egg
30 g melted butter
pinch of salt
- In a large bowl dissolve yeast in milk. Allow mixture to sit 10 minutes, or until bubbly. Add the remaining ingredients then mix everything together until you have smooth dough.
- Put in a warm spot and leave to rise for about an hour. Meanwhile prepare your rice pudding.
- When your dough has risen, knead briefly and roll it out on a floured surface.
- Roll the dough out into a circle slightly larger that the baking pan. Line the pan with the dough.
filling
150 g dessert rice
500 to 650 ml full fat milk
2 eggs, separated
60 g sugar (more if you prefer really sweet)
2 tbsp melted butter
1 tsp vanilla
pinch of cinnamon
whipped cream
shaved chocolate
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150 g dessert rice
500 to 650 ml full fat milk
2 eggs, separated
60 g sugar (more if you prefer really sweet)
2 tbsp melted butter
1 tsp vanilla
pinch of cinnamon
whipped cream
shaved chocolate
- Put the rice, cinnamon and 500 ml milk in a pan and bring to a boil. Then turn down the heat and cook on lowest heat until tender. Stir often to make sure the milk does not burn. Add more milk if necessary.
- When rice is about to cook add the sugar and butter, mix well. Remove from heat and let cool.
- Once cooled stir the egg yolks in the rice mixture.
- Beat egg whites until stiff and gently fold into the rice mixture. Pour this into the lined pan.
- Bake at 180 C for about 25-30 minutes.
- The pastry should be brown and the fillng is set, but still slightly wobbly. It will firm up once cooled.
- Serve with whipped cream and shaved chocolate.
