- 250 gram all-purpose flour + extra
- 125 ml milk
- 50 gram sugar
- 50 gram butter
- 1/2 sachet instant yeast (4 gram)
- 750 gram whole milk
- pinch of salt
- 80 gram dessert rice
- 1 sachet vanilla sugar
- 80 gram sugar
- 2 eggs, divided
Kitchen equipment needed
- cling film
- medium-sized pan
- wooden spoon
- pie form (26 cm – 10 inch)
- silicone kitchen brush
- electric mixer
Preparation — 1 hour
First we’re going to make the dough, because it needs time to rise. 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 with cling film and let it rise on a warm spot for about an hour.
Meanwhile make the dessert rice. HEAT 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.
PRE-HEAT the oven to 250 degrees celsius or 480 degrees fahrenheit, this type of pies 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 because otherwise the rice will burn a lot faster. MIX the egg yolks with 80 gram sugar until they’re fluffy and pale. COMBINE them with the filling. 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. 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 of the oven for about 10 minutes with the door just slightly opened. After that, let the pie cool off completely.
A rijstevlaai is mostly eaten with whipped cream and chocolate shavings, but we decided we wanted to show you the beautiful golden brown top instead. Enjoy!