Traditional Dutch rice tart (rijstevlaai)

• Flour7 oz
• Coconut Oil2¾ oz
• Vegetable Millk3½ oz
• Yeast¼ oz
• Sugar1¾ oz
• Dessert Rice5¼ oz
• Sugar3½ oz
• Vegetable Millk1½ lb
• Vanilla Extract1 tsp
• Cardamom2
• Star Anise2
• Cinnamon Stick1
• Baking Powder1/2 tsp
• Lemon Juice1/2 tsp

Instructions

1. 1

   Heat the oven to 180°C.

2. 2

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

3. 3

   Heat the 100 grams of milk to lukewarm and dissolve the yeast in it.

4. 4

   Let stand for a while until it starts to bubble.

5. 5

   Then add to the flour along with the coconut oil and mix into a smooth dough.

6. 6

   Let rise for 30 minutes, covered, in a warm place.

7. 7

   Meanwhile, make the rice pudding by putting the rice with sugar, milk and vanilla extract in a saucepan.

8. 8

   Add the cardamom, star anise and cinnamon.

9. 9

   Bring to a boil and cook, stirring constantly.

10. 10

    Take out the spices.

11. 11

    In a small bowl, mix baking soda with lemon juice/apple vinegar.

12. 12

    Stir well until baking soda is dissolved, then mix into the rice pudding.

13. 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. 14

    Spread the rice pudding over the bottom and bake for about 25 to 30 minutes.