Rijstevlaai (Dutch rice tart)

Author:Hans Vonk
Yield:1 vlaai
Cuisine:Dutch (Limburg)


900 ml milk
100 g desert rice (swells up when boiled. Same rice as used in rijstepudding)
16 g vanillesuiker (99% sugar, 1% vanilla extract)
75 g sugar (for the egg yolk)
50 g sugar (for the egg white)


  1. Prepare the "vlaaibodem" recipe. This will be used as the tart crust.
  2. Bring milk to boil, add washed rice and let boil for about 1 hour, stirring occasionally to prevent sticking.
  3. Mix the egg yolks with the 75 g sugar and vanilla sugar. Beat using a mixer.
  4. Mix the egg whites with 50 g sugar. Beat using a mixer until stiff.
  5. Mix the egg yolk mixture with the desert rice. Put 2/3 of this mixture on the "vlaaibodem"
  6. Mix the remaining 1/3 of the yolk mixture with the egg white mixture and put this on top on the first layer. Let it rest for 5 minutes.
  7. Bake at 200C (390F) until golden brown, about 30 minutes.