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Dutch rijstevlaai recipe

helena's picture

Dutch rijstevlaai recipe (post #63450)


Thought I'd share this recipe with you for Dutch rijstevlaai, which is basically a yeast dough pie filled with rice pudding, garbished with cherries and/or whipped cream. It is a regional specialty from the part of the Netherlands I live in.

Dough: 250 g AP flour (7+ 3/4 oz),

1/2 to 3/4 cube of fresh yeast or 1-1.5 envelopes dry yeast

5 TB lukewarm milk

pinch of salt

1 TB sugar

1 egg

1/2 stick butter, melted and cooled

butter and breadcrumbs for the form


250 grams dessert rice (not the fast cooking kind), rinsed under tap water

2 TB sugar

5 cups milk, preferably full fat (but at least 1.5%)

1 vanilla bean, or vanilla extract

2 eggs, separated

1/2 cup sugar, separated

1/2 to 1 cup heavy cream (not whipped)

1 deep dish pie plate, preferable with removable bottom, 10-12 inches


Start with the filling. Bring milk, vanilla bean and 2 TB sugar to a boil. Cook rinsed rice until tender, 25-30 minutes. Stir very often , even more so after 20 minutes of cooking to prevent scorching.

Meanwhile make dough: combine yeast and milk, add egg and melted butter. Mix well. Put flour, sugar and salt in bowl of a stand mixer fitted with the dough hook. Add wet ingredients to dry and knead until the dough is shiny and elastic. Add more flour by the TB if dough is too sticky. Let rise in a warm place, in an oiled bowl. Cover dough with damp dishtowel.

When the rice is tender, let it cool down to lukewarm, stirring often. I do this by putting the pan in the sink that is filled with cold water. When cooled, beat egg yolks with 1/4 cup sugar until lightened and airy. Fold into rice wioth rubber spatula. Stir in cold, heavy cream (not whipped) until you get a smooth and creamy consistency. Don't be afraid of making it a little runny, it will dry out a little when baking. Whip egg whites with remaining 1/4 cup sugar until stiff peaks form, and fold into the rice.

Heat the oven to 375F, convection setting. If you don't have convection, heat to 400. Butter the pie pan. Roll out dough to a big round, big ebough to fit the pan and sides. Leave some overhang. Moisten dough with a wet brush, and sprinkle with bread crumbs. Pour in rice. Bake 20-30 minutes, until golden brownish and solid when touched.\

Let thoroughly cool before removing from pan. Granish with whipped, sweetened heavy cream and sprinkle with chocolate shavings, or garnish with cherries (I use a glass jar, and thicken the juices with a little cornstarch or vanilla pudding powder). If you want, you can add whipped cream on top of the cherries as well.




assibams's picture

(post #63450, reply #1 of 11)

Still haven't made it, but this vlaai has my firm vote for T&T, and Colin's too.

Be yourself. Everyone else is already taken.

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
Herm Albright

helena's picture

(post #63450, reply #5 of 11)

Thanks :o)

MadMom's picture

(post #63450, reply #2 of 11)

Wow!  This sounds delicious, although not dietetic!

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assibams's picture

(post #63450, reply #3 of 11)

Naaah, you are more than full after only one slice so you will not load up too many calories at all.

Be yourself. Everyone else is already taken.

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
Herm Albright

helena's picture

(post #63450, reply #6 of 11)

Dietetic and baking don't go well together ;o)

Eisje's picture

(post #63450, reply #4 of 11)

Rijstevlaai is delicious! Heleen, do you happen to have an Appelkruimelvlaai recipe? I think I need a challenge.

helena's picture

(post #63450, reply #7 of 11)

I don't have a recipe per se, but you can use the yeast dough for the shell, fill it with chopped apples (that you mix with a little lemon juice, sugar to taste, cinnamon and if you like them, raisins) and add crumbs that I make like this:

125 grams AP flour, 100 grams cold butter in cubes and 100 grams of sugar. Make a crumbly micture using your fingertips, and sprinkle on the filling. I would bake at 180 degrees for approx 30 minutes. You might want to precook the apples a little because of the short baking time, if you like them on the soft side.

If you need specifics for the filling, let me know and I'll look somthign up for you!

Eisje's picture

(post #63450, reply #8 of 11)

Thank you, Heleen! Sounds quite easy indeed, but I will have to try it first. =) I've also had an Appelkruimelvlaai with a layer of bakkersroom... is it just plain old custard or something more sofisticated? I admire your knowledge and skill, I really do.

helena's picture

(post #63450, reply #9 of 11)

Blush :o). Really, it's very easy. All you need is go ahead and do it once, and you will see it's not a big deal at all! If you want to add a layer of pudding, you can use custard and you can bake it without a problem. Just cook the pudding, fill the dough with the pudding first, than the apples, and the crumbs on top. A layer of amandelspijs (almond paste) or frangipane is an excellent addition as well.

Eisje's picture

(post #63450, reply #10 of 11)

Helena, thank you for your tips, I just got around to answering, it's a busy time for me now, have lots of exams coming up. I will let you know how it turns out!


helena's picture

(post #63450, reply #11 of 11)

Good luck on your exams! Will be keeping my fingers crossed :o)