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Rijstevlaai (rice tart): recipe illustration
Snacks & baking

Rijstevlaai (rice tart)

The rijstevlaai is a Dutch tart filled with rice pudding flavoured with cinnamon, enclosed in shortcrust pastry. It's eaten warm or cold, as a snack or at breakfast.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Nutrition facts

407 kcal per serving

Protein
11 g
Carbohydrates
56.1 g
Fat
15 g
of which saturated fat
8.4 g
Fiber
1.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C (160 °C fan).
  2. Cook the rice in the milk with the sugar, lemon zest, cinnamon and salt for 30 to 35 minutes, stirring often, until tender and creamy.
  3. Remove the zest, let it cool for 10 minutes, then stir in the beaten eggs and raisins.
  4. Line a 24 to 26 cm tart tin with the shortcrust pastry and prick the base with a fork.
  5. Pour the rice mixture into the pastry case and smooth the surface.
  6. Scatter over the flaked almonds and bake for 30 to 35 minutes, until the top is golden and the centre no longer wobbles too much.
  7. Let it cool on a rack before unmoulding and slicing.

Variations and tips

Orange version. Replace the lemon zest with zest of an unwaxed orange for a softer flavour.

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Original Ecomely recipe.