Traditional Dutch rice tart (rijstevlaai)

Ingredients

• 1 200g — Flour
• 1 75g — Coconut Oil
• 1 100g — Vegetable Millk
• 1 10g — Yeast
• 1 50g — Sugar
• 1 150g — Dessert Rice
• 1 100g — Sugar
• 1 700g — Vegetable Millk
• 1 tsp — Vanilla Extract
• 2 pcs — Cardamom
• 2 pcs — Star Anise
• 1 pcs — Cinnamon Stick
• 0.5 tsp — Baking Powder
• 0.5 tsp — Lemon Juice

Steps

1. 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.
2. 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.
3. 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.