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1 Rijstevlaai (Dutch Rice Pudding Tart)

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Rijstevlaai (Dutch Rice Pudding Tart)

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Ingredients

12 portion(s)

Bread Dough Base

  • 50 g Butter, cubed
  • 100 g Milk
  • 1 tbsp sugar
  • 1 tsp dried yeast
  • 240 g bakers flour
  • 1 tsp salt

Filling

  • 900 g Milk
  • 200 g arborio rice
  • 2 tsp vanilla extract
  • 120 g sugar
  • 2 egg yolks
  • 3 egg whites

Topping (optional)

  • 50 g dark chocolate, broken into pieces
  • 300 g whipping cream
  • 1 tsp sugar
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  • 6
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    easy
    Preparation
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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5

Recipe's preparation

    Bread Dough Base

  1. Add butter, milk, sugar and yeast to the TM bowl. Warm for 2-3 mins / 37° / speed 2 (or until green light stops flashing AND butter is completely melted)

  2. Add flour and salt; combine for 4 secs / speed 4. Scrape down the walls and knead for 4 mins / Closed lid / Dough mode

  3. Remove dough from TM bowl and knead by hand for about 1 minute and then wrap in a ThermoMat and leave in a warm spot for about 30-60 mins until doubled in size.

    4. Filling

  4. Add milk, arborio rice, vanilla extract and sugar to the TM bowl and cook for 25-30 mins / 90° / speed 1 / Counter-clockwise operation. The mixture should have thickened slightly and coat the back of a spoon but still be a bit runny... don't worry, it will thicken as it's cooling (plus it will get cooked some more in the oven later!). Pour into a large bowl, to cool for at least 30 mins (longer if possible), placing a sheet of cling-wrap directly onto the filling to prevent any skin from forming as it cools.

  5. Wash the bowl - I like to give the bowl and butterfly a second THOROUGH clean and dry (when wanting to beat egg whites) and use the following method to make sure my bowl is immaculately clean: fill bowl with 1 litre of water. Add 1 x MC of white vinegar. Insert butterfly (you want this very clean too!). Heat for 10 mins / Varoma temp / speed 2. Throw out the vinegar water, rinse bowl and butterfly and dry thoroughly.

  6. Preheat oven to 200°C and line the base of a 24cm flan tin with baking paper (I find the ones with removable bases the best) - you could also use a spring form tin.

  7. Add egg whites to the TM bowl. Insert butterfly. Beat for 3-4 mins / 37° / speed 3.5 until they are thick, white and form peaks. 

  8. Stir the egg yolks through the rice mixture. To give the filling more time to cool, finish the dough before folding the beaten egg white into the rice mixutre.

  9. Gently knead the dough by hand on a lightly floured ThermoMat and roll it out to a circle slightly larger than the tin. Line the tin with the dough and use the rolling pin to remove any excess dough (see photo). 

  10. Now gently fold the beaten egg whites into the rice mixture until evenly combined. Pour the rice pudding into the dough-lined tin and bake in the oven for about 30 minutes. The pudding should be almost firm with a little bit of wobble which will firm up once cooled. Remove from oven and rest for 10 minutes. Remove from tin and allow to cool completely on a cake cooling rack.

    11. Topping (optional)

  11. I like to add whipped cream and chocolate on top as it looks so lovely but you could also just serve the Rice Pudding Tart as it is (cooled) with cream on the side.

    To grate your own chocolate: add the broken chocolate to the TM bowl and grate for 5-10 seconds / sp 8 trying to avoid it becoming too fine! Set aside to sprinkle on top of the cream

    To whip the cream: add the cream and the sugar into the TM bowl, insert butterfly, and whip on speed 4 until soft peaks form. There are no hard and fast rules with cream as it will depend on how fresh the cream is as to how long you need to beat for. It can be perfectly whipped within 20 seconds, or may take longer like up to 2 mins. Lift off the MC and watch and listen, stopping regularly to check.

    Enjoy!

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Tip

Rijstevlaai (pronounced as raced-a-fly or raced-a-fla, depending on where you are from in Holland) is a delicious rice pudding tart that is made using a bread dough base. Can be served plain or with whipped cream and chocolate on top. Serve cold or at room temp.

Eet smakelijk!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Wow!! I will make this again a sweet but not...

    Submitted by CM16 on 5. April 2020 - 15:59.

    Wow!! I will make this again a sweet but not overly dessert. My only issue my own fault was putting the base dough too thick next time I will thin it out more! Our whole family loved it thankyou

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  • I made this for dessert when I had a Dutch friend...

    Submitted by PaigeHoorweg on 17. April 2017 - 12:47.

    I made this for dessert when I had a Dutch friend coming round. She was so impressed & said you couldn't find any better in Holland. Great recipe & easy to follow. Would it be sacrilegious to add some orange zest to the rice pudding? I think I'll try it next time I make it!

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  • Thank you for your positive

    Submitted by Carola Cocacola on 4. July 2016 - 20:20.

    Thank you for your positive comment and the beautiful photo. So glad you enjoyed it! tmrc_emoticons.)  (PS: sorry for the late response... i never received a notification that you'd left a comment! ) x

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  • I've just commented on your

    Submitted by glenwendy on 14. February 2016 - 08:51.

    I've just commented on your bitterballen and now this! Yet another hit for my Dutch friends birthday dinner! She said it was more than she could have expected. The base was something I think an Aussie would have to get their head around, a little different to ours haha, but very delicious thank you! Sorry for the bad pic, we didn't have great lighting.  

    Come follow me on Facebook at 'A Farm, A Kitchen & Kids'. Smile

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  • Wow, I am so happy i saw this

    Submitted by Linda Daleboudt on 17. September 2014 - 12:21.

    Wow, I am so happy i saw this recipe, it used to be my favorite in Holland. Thanks so much for this recipe!!

     

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  • Thank you Whitehologram! I am

    Submitted by Carola Cocacola on 2. August 2014 - 22:47.

    Thank you Whitehologram! I am so glad you enjoyed it! tmrc_emoticons.)

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  • I was so glad to see this

    Submitted by Whitehologram on 2. August 2014 - 22:36.

    I was so glad to see this recipe pop up in FB. My FIL loves rice cake and as it was his birthday yesterday I decided this would be perfect!

     

    He hates his birthday. He'd be livid if I got him a gift...but he's always really pleased with rice. And rice cake is his favourite cake.

     

    This is just a bit fancier than the usual rice cake and we'll worth the extra effort...although it really wasn't an effort at all. The dough sat in a warm spot for an hour and was perfect. The rest of it was so easy to make. Love the step by step details. I grated a bit of dark chocolate lindt easter bunny on the top. It really makes the difference...so don't skip that bit. You don't need much. 

    I'm sure I'll be making it for him again.

     

    Doctor Who Mad Mum of 4.

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