Rijstevlaai / Hollandish Rice Pudding Cake

This is a "Rijstevlaai" (rice pudding pie ? or cake? or just bread? whatever...) a classic filling with rice cooked in milk, enriched with eggs and sugar.

DoughRice Pudding
  • 150 ml Milk at 20C/68F
  • 12 g Fresh yeast
  • 25 g Sugar
  • 240 g German#550 flour
  • Pinch of salt
  • 1 Egg
  • 25 g Butter
  • 600 ml Whole milk
  • 120 g Round grain rice
  • Pinch of salt
  • 1 Vanilla bean
  • 2 Eggs
  • 80 g Sugar
  • 10 g Vanilla pudding powder
  • 30 g Almond sliced (optional)
  1. In a bowl whisk together the milk, yeast and sugar. Combine flour and salt together in another mixing bowl. Pour the yeast mixture into the flour. Beat in egg and butter until the dough is fairly smooth. Cover with a cling film and let rise until doubled. Butter 10-inch-diameter springform pan. Press down the dough to release the air. Pat dough over bottom and sides of prepared pan. Cover and allow to rise until doubled.
  2. Bring milk to a boil in a large saucepan. Stir in rice, salt and vanilla bean, which can be used either whole or split to reveal the seeds and scraped into the rice. Bring them to a boil. Reduce heat to low and simmer uncovered until most of milk is absorbed and mixture is thick but still creamy, stirring frequently, about 30 minutes. Whip together 2 eggs, 80 grams sugar and pudding powder. Add the mixture into the rice and stir 2 minutes. Remove mixture from heat and cool to lukewarm.
  3. Preheat oven to 200C/400F. Pour the rice pudding into the risen dough and sprinkle the almond slices on the top of the pudding if using. Bake in the middle of preheated oven for 1 hour. Cool the cake completely in tin placed on a wire rack.


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