Traditional Dutch rice tart (rijstevlaai)

Instructions

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.