Rice Pudding Pie Recipe (Rijstevlaai): This Unique Dutch Dessert Will Delight You by Ann Marie G. Halstead

Dutch cuisine doesn’t seem particularly well known in the U.S., but it seems quite exciting and flavorful to me, and the history is interesting, too! Research suggests that vlaaien, “flat pies,” were originally discovered by Germanic tribes. What makes them unique is the use of yeast dough instead of traditional pie crust. 

The flat pies can have fruit or custard fillings and/or elaborate lattice work. They can be served plain or with whipped cream or shavings of chocolate or almond on top. While the filling can change, the yeast base always remains the same. In the Netherlands, vlaaien are typically served on Sundays after lunch and at special occasions such as weddings, birthdays, funerals, retirement parties and more, though some enjoy making a regular day more special with a slice.

Vlaaien are easy to make and very popular. One of the most popular among the various vlaaien is rijstevlaai. Pronounced raced-a-fly or raced-a-fla, rijstevlaai is a delicious rice pudding tart with a creamy milk rice filling. A slice is often enjoyed with a cup of coffee or tea. 

This rice pudding pie recipe can be served cold or at room temperature. If you’re looking for a unique dessert, one that your family and friends may not be familiar with, rijstevlaai is a great one to consider. Bonus: It’s one of those desserts that’s even better the next day (if you have any leftovers, that it!).

Cuisine: Dutch

Prep Time: plus 1 hour to cool 
Cook Time: 25 minutes
Total Time:

Servings: 8

Ingredients

Dough 

• 1 3/4 cup all-purpose flour
• 1/2 cup milk, slightly warm
• 2 teaspoons active dry yeast
• 1 tablespoon granulated sugar
• 2 tablespoons butter, at room temperature
• 1 egg, beaten

Filling 

• 1/2 cup short-grain rice
• 3 1/2 cups whole milk (or 2%)
• pinch of salt
• 1/3 cup plus 2 tablespoons granulated sugar (divided)
• 2 eggs (divided)
• 2 teaspoons vanilla  

Here’s how to make it:

Add the flour to a large mixing bowl. Proof the yeast in the lukewarm milk and then add it to the bowl. Stir in sugar, butter and egg. Knead it all into a solid but soft dough. Cover and set aside.

While the dough rises, rinse the rice with cold water (as often as necessary until the water remains clear). Bring the milk and salt to a boil. Add the rice and 1/3 cup sugar and bring back up to a boil. Cover and simmer on low for 30 minutes. Stir frequently until rice is cooked. Consistency should be that of a thick porridge. Stir in vanilla. Set aside to cool. The rice will thicken as it cools.

Mix egg whites with two tablespoons sugar until creamy. Then beat egg whites into stiff peaks. Then mix egg whites with the rice mixture. Once it is well blended, fold in the stiffened egg whites.

Grease a 9 to 11 inch pie dish with a 1 inch rim. Roll the dough out and line the pie pan with it. Poke holes in the dough with a fork, cover and set it aside to rise again.

Heat your oven to 375 degrees F. Pour the rice mixture into the dish and spread it evenly. Bake for approximately 25 to 30 minutes, or until golden brown (if the top seems to be browning too quickly, you can cover it with aluminum foil). Allow the pie to cool in the dish for about 30 minutes. Then transfer to a cooling rack to finish cooling. The filling will set as it cools. Top with whipped cream and chocolate shavings, if desired. Serve cold.

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