Traditional Dutch rice tart (rijstevlaai)

Name: Traditional Dutch rice tart (rijstevlaai)
Prep time: 11 min
Cook time: 20 min
Total time: 31 min
Yield: 4 servings
Ingredients: 200g Flour; 75g Coconut Oil; 100g Vegetable Millk; 10g Yeast; 50g Sugar; 150g Dessert Rice; 100g Sugar; 700g Vegetable Millk; 1 tsp Vanilla Extract; 2 Cardamom; 2 Star Anise; 1 Cinnamon Stick; 1/2 tsp Baking Powder; 1/2 tsp Lemon Juice

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Dessert recipe, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 43 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 31 min total

200g Flour
75g Coconut Oil
100g Vegetable Millk
10g Yeast
50g Sugar
150g Dessert Rice
100g Sugar
700g Vegetable Millk
1 tsp Vanilla Extract
2 Cardamom
2 Star Anise
1 Cinnamon Stick
1/2 tsp Baking Powder
1/2 tsp Lemon Juice

Step-by-step instructions

Heat the oven to 180°C. For the dough, mix flour and sugar in a bowl. Heat the 100 grams of milk to lukewarm and dissolve the yeast in it. Let stand for a while until it starts to bubble. Then add to the flour along with the coconut oil and mix into a smooth dough. Let rise for 30 minutes, covered, in a warm place.
Meanwhile, make the rice pudding by putting the rice with sugar, milk and vanilla extract in a saucepan. Add the cardamom, star anise and cinnamon. Bring to a boil and cook, stirring constantly. Take out the spices. In a small bowl, mix baking soda with lemon juice/apple vinegar. Stir well until baking soda is dissolved, then mix into the rice pudding.
Roll out the dough on a floured work surface (it is very sticky, but don’t stress it will be fine) and line the bottom and edges of a greased mold with it. Spread the rice pudding over the bottom and bake for about 25 to 30 minutes.

Why this works on a weeknight

Traditional Dutch rice tart (rijstevlaai) lands at about 31 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sweet Finishes collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Traditional Dutch rice tart (rijstevlaai) actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍮 Sweet Finishes Dessert