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Rijstevlaai - Dutch rice pie

Name: Rijstevlaai - Dutch rice pie
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 12 persons
Cuisine: Dutch
Ingredients: 250 gram all-purpose flour + extra; 125 ml milk; 50 gram sugar; 50 gram butter; 4 gram instant yeast; 750 gram whole milk; pinch of salt; 80 gram dessert rice; 1 sachet vanilla sugar; 80 gram sugar; 2 eggs, divided

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Recipes for Dutch (Limburgse) pies have been in my family for generations. For example this lovely rijstevlaai, one of my favorites!

Nutrition balance score

Great

8.2/10

Glycemic Index

Glycemic Load

63.69 (Medium)

20.41 (High)

Nutrition per serving

Kcal

226.04 kcal

Carbohydrates
Of which sugars

32.05 g
14.93 g

Total fat
Of which saturated fats

7.26 g
4.07 g

Proteins

6.75 g

Fiber

0.67 g

Sodium

78.34 mg

View all nutrients

Rijstevlaai - Dutch rice pie ingredients

Recipe rijstevlaai - dutch rice pie

Recipe rijstevlaai - dutch rice pie allergens

This recipe contains the following allergens. Click on the allergen to search for alternative recipes.

Gluten

Egg

Milk

Made by Véronique

Published at 2017-01-21, this recipe is for 12 persons and takes 1 hours 30 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2026-03-03

Let's get started

Preparation time

1 hours

Time cooking

30 minutes

Total time

1 hours 30 minutes

Preparation – 1 hour

Start off by making the dough first, since it needs time to rise properly. Combine flour, yeast and sugar. Heat butter along with the milk until it's lukewarm. This shouldn't be too warm, otherwise, the yeast won't work as well.

Knead the dough for a few minutes, until it's smooth and elastic. Transfer the dough ball to a bowl, cover it with cling film and let it rise on a warm spot for about an hour.

Meanwhile, make the dessert rice. Heat up the milk with a pinch of salt. As soon as the milk is warm, add the rice and stir shortly. Place the lid on the pan and let the rice cook on low heat.

The exact cooking time depends on the type of dessert rice, the one we used needed about half an hour. Let the rice cool off slightly. Coat the pie form with butter and a thin layer of flour.

Finishing the rijstevlaai – 30 minutes

Dust the work surface and rolling pin with flour and roll out the dough until it's quite thin. Transfer the dough to the form, remove excess dough and press it downwards with your hands.

Poke holes in the bottom with a fork and let the dough rise for another 15 minutes. Preheat the oven to 250 degrees celsius or 480 degrees fahrenheit, this type of pie will bake shortly in a very hot oven.

Meanwhile, finish the filling by adding the vanilla sugar. The reason we won't add it to the pan is that otherwise, the rice will burn a lot faster. Mix the egg yolks with 80 grams of sugar until they're fluffy and pale.

Combine with the filling and press the dough downwards again and divide 2/3rd of the filling over the bottom. Beat the egg whites until stiff peaks form and carefully add them to 1/3rd of the filling.

Divide the fluffy filling on top and bake the pie beautiful golden brown in about 10 minutes, depending on your oven. It's best to place the pie on the lowest rack of your oven to prevent it from burning. While the pie is in the oven, make sure you don't open the door, otherwise, the pie will collapse.

Let the pie cool off inside the oven for about 10 minutes with the door slightly opened. After that, let the pie cool off completely.

A rijstevlaai is mainly eaten with whipped cream and chocolate shavings, but we decided we wanted to show you the beautiful golden brown top instead. Enjoy this dutch rijstevlaai!

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54 ratings

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Nutritional values

Per 1 serving / piece:

Pay attention! These indicated nutritional values are based on standard tables and are therefore an estimated total. No rights can be derived from the data in the nutritional value table.

General

Kcal

226.04 kcal

Carbohydrates
Of which sugars

32.05 g
14.93 g

Total fat
Of which saturated fats

7.26 g
4.07 g

Proteins

6.75 g

Fiber

0.67 g

Sodium

78.34 mg

Show vitamines & minerals

Minerals

Iron

0.44 mg

Calcium

97.65 mg

Magnesium

14.00 mg

Potassium

14.00 mg

Phosphorus

113.45 mg

Copper

0.10 mg

Zinc

0.76 mg

Iodine

3.50 µg

Selenium

3.16 µg

Vitamins

Vitamine C

1.46 mg

Vitamine D

0.30 mg

Vitamine A

0.08 mg

Vitamine B1

0.10 mg

Vitamine B2

0.24 mg

Vitamine B6

0.12 mg

Vitamine B12

0.52 µg

Folic acid

26.34 µg

Vitamine E

0.11 mg

Vitamine K

0.03 µg

Vitamine K1

0.00 µg

Handy! Scroll this table horizontally to see all nutritional values per ingredient

Amount		Ingredient	Allergens	Kcal	Carbs	Carbs of which sugars	Fat	Fat of which saturated	Protein	Fibers	Sodium	Iron	Calcium	Magnesium	Potassium	Phosphorus	Copper	Zinc	Iodine	Selenium	Vitamin C	Vitamin D	Vitamin A	Vitamin B1	Vitamin B2	Vitamin B6	Vitamin B12	Vitamin B11	Vitamin E	Vitamin K	Vitamin K1
20.83	gram	all-purpose flour	gluten	75.83	14.54 g	0.31 g	0.31 g	0.04 g	2.38 g	0.58 g	0.42 mg	0.21 mg	4.17 mg	4.17 mg	37.50 mg	20.83 mg	0.06 mg	0.23 mg	-	-	-	-	-	0.02 mg	0.02 mg	0.06 mg	-	7.29 µg	-	-	-
10.42	ml	milk	milk	6.46	0.45 g	0.45 g	0.35 g	0.22 g	0.39 g	-	4.58 mg	-	12.50 mg	1.04 mg	16.67 mg	10.31 mg	-	0.05 mg	-	-	0.21 mg	0.01 mg	-	-	0.02 mg	-	0.04 µg	0.42 µg	-	-	-
4.17	gram	sugar		16.75	4.13 g	4.13 g	-	-	-	-	-	-	-	0.08 mg	0.17 mg	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
4.17	gram	butter	milk	30.63	0.03 g	0.03 g	3.44 g	2.25 g	0.03 g	-	0.21 mg	-	0.54 mg	0.08 mg	0.63 mg	0.83 mg	-	-	-	-	-	0.05 mg	0.04 mg	-	-	-	-	-	-	-	-
62.5	gram	whole milk	milk	38.75	2.69 g	2.69 g	2.13 g	1.31 g	2.31 g	-	27.50 mg	-	75.00 mg	6.25 mg	100.00 mg	61.88 mg	0.01 mg	0.31 mg	-	-	1.25 mg	0.06 mg	0.02 mg	0.02 mg	0.11 mg	0.02 mg	0.25 µg	2.50 µg	-	-	-
0.08	pinch	of salt		-	-	-	-	-	-	-	33.33 mg	-	0.01 mg	0.24 mg	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
0.08	sachet	vanilla sugar		2.33	0.58 g	0.58 g	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
6.67	gram	sugar		26.80	6.60 g	6.60 g	-	-	-	-	-	0.01 mg	-	0.13 mg	0.27 mg	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
0.33	gram	instant yeast		1.35	0.12 g	0.12 g	0.01 g	-	0.16 g	0.06 g	0.23 mg	0.01 mg	0.17 mg	0.53 mg	4.67 mg	0.40 mg	0.01 mg	0.03 mg	-	-	-	-	-	0.04 mg	0.07 mg	0.01 mg	-	9.67 µg	-	-	-
0.17		eggs	egg	14.40	0.11 g	0.02 g	1.00 g	0.25 g	1.25 g	-	12.00 mg	0.18 mg	5.00 mg	1.00 mg	13.00 mg	18.00 mg	0.01 mg	0.13 mg	3.50 µg	3.07 µg	-	0.18 mg	0.02 mg	0.01 mg	0.03 mg	0.02 mg	0.23 µg	6.00 µg	0.11 mg	0.02 µg	-
6.67	gram	dessert rice		12.73	2.81 g	0.01 g	0.01 g	-	0.23 g	0.03 g	0.07 mg	0.02 mg	0.27 mg	0.47 mg	2.33 mg	1.20 mg	0.01 mg	0.01 mg	-	0.09 µg	-	-	-	0.01 mg	-	0.01 mg	-	0.47 µg	-	0.01 µg	-
				226.04	32.05 g	14.93 g	7.26 g	4.07 g	6.75 g	0.67 g	78.34 mg	0.44 mg	97.65 mg	14.00 mg	175.23 mg	113.45 mg	0.10 mg	0.76 mg	3.50 µg	3.16 µg	1.46 mg	0.30 mg	0.08 mg	0.10 mg	0.24 mg	0.12 mg	0.52 µg	26.34 µg	0.11 mg	0.03 µg	-

12 comments on "Rijstevlaai - Dutch rice pie"

Leave a comment

Russell says on 2025-03-01

Great recipe that works everytime and is open to a bit of experimentation (e.g. adding some orange marmalade to the rice instead of vanilla and sugar). Any left over dough makes a lovely soft brioche style bun. Easy to over cook the top with a fan oven even with the temperature reduced, and so better to use the oven in a traditional way.

Véronique says on 2025-03-02

Thank you for your lovely comment, Russell! Those sound like amazing experiments, yum! Lots of love, Véronique

Bea says on 2023-03-31

Hi, I tried your recipe but it failed in the oven. It was indeed very dark brown after 15 min in oven and 10 cooling but when I opened it the rest was still lot of milk coming out of it ! Are you sure it should be in oven only 15 min? I saw recipes up to 60 min baking time at 170-180. Thank you :)

Ohmydish says on 2023-04-03

Hi Bea, so sorry to hear your pie didn't come out as it supposed to be. Dutch vlaaien are always baked in a very hot oven for a short period of time, that is what makes it a 'vlaai' instead of a regular pie. The rice pudding is supposed to be cooked before you add it to pie. That's why it isn't runny anymore and there won't be any milk coming out of it, because the rice has already absorbed the milk completely. But a real 'rijstevlaai' isn't set all the way, it supposes to be a bit soft like in my pictures. Lots of love, Véronique

Rob roobol says on 2021-01-22

i have been trying this recipe twice now and both times had to throw it out. The rice doesn't harden up with the milk which might be because I can only use skim milk. please help

Ohmydish says on 2021-01-25

Hi Rob, I never use skim milk but I have googled some recipes for rice pudding that does use skim milk. I think it should be the same ratio milk and rice, but maybe it's different because of the low % fat. What kind of rice are you using?

Marika says on 2020-12-01

Thank you for sharing. It’s amazing, we love rijstevlaas. Now I can ‘try’ to make it. Since Covid we haven’t been back to Holland, otherwise we’re there every year. Do you have the real Dutch apple pie recipe?

Ohmydish says on 2020-12-03

Hi Marika, I'm so sorry to get back to you so late! Thank you so much, I love rijstevlaai too! We live in France and going to our family in Holland in these covid times is hard, so I can image you haven't been back. Where do you live? Yes I do, this is my version of a Dutch apple pie: https://ohmydish.com/recipe/classic-apple-pie/ Have a great evening!

Darlene says on 2020-01-28

What is dessert rice? (I'm in the US) Dankje

Ohmydish says on 2020-01-29

Hi Darlene, I'm not sure which brand there's available in the US. I think it's also called pudding rice. It's rice that's more starchy and it cooks into a creamy texture. Hope you can find any, cause this pie is amazing! Have a nice day :-)

Maike says on 2019-08-22

Great recipe! I surpirsed my mom for her 70th birthday with this cake :-) She is from Holland, and we just LOVE to eat these cakes when we are visiting! It has been a while since we were in Holland now, so it was really nice to have this vlaai at home as well! Her favorite vlaai is either rice or apricot. Do you have a recipe for that as well? :-) Thanks again! Best regards, Maike

Ohmydish says on 2019-08-22

Hi Maike, lovely to hear your mother enjoyed the 'Rijstevlaai'! We have the recipe for apricot pie too: https://ohmydish.com/recipe/dutch-apricot-pie-abrikozenvlaai/. Maybe try out other 'vlaaien' too? You can see them over at: https://ohmydish.com/limburger-pies/ Hope she'll like those too! Best regards, Veronique