Traditional Dutch rice tart (rijstevlaai)

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

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

Directions

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.