Rijstevlaai

Ingredients

• For the crust: For the crust:
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 100g (½ cup) unsalted butter, cold and cubed 100g (½ cup) unsalted butter, cold and cubed
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 1 egg yolk 1 egg yolk
• Pinch of salt Pinch of salt
• For the rice filling: For the rice filling:
• 150g (¾ cup) Arborio rice 150g (¾ cup) Arborio rice
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 1 vanilla bean, split lengthwise 1 vanilla bean, split lengthwise
• Zest of 1 lemon Zest of 1 lemon
• 2 eggs 2 eggs
• For the whipped cream topping: For the whipped cream topping:
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 11g)
• Carbohydrates: 48g (Sugars: 22g)
• Protein: 7g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour, cold butter, sugar, egg yolk, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
3. 3.
   Press the dough into a greased 9-inch tart pan, ensuring an even layer on the bottom and sides. Place the crust in the refrigerator to chill for 15 minutes.
4. 4.
   In a saucepan, bring the milk to a gentle simmer. Add the Arborio rice, sugar, vanilla bean, and lemon zest. Cook over low heat, stirring occasionally, for 20-25 minutes or until the rice is tender and the mixture has thickened.
5. 5.
   Remove the vanilla bean from the rice mixture and scrape out the seeds. Discard the bean and let the mixture cool slightly.
6. 6.
   In a separate bowl, whisk the eggs. Gradually add the whisked eggs to the rice mixture, stirring continuously until well combined.
7. 7.
   Pour the rice filling into the chilled tart crust and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until the crust is golden and the filling is set.
8. 8.
   Remove the tart from the oven and let it cool completely on a wire rack.
9. 9.
   In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
10. 10.
    Spread the whipped cream over the cooled tart, creating decorative peaks with a spoon or spatula.
11. 11.
    Refrigerate the Rijstevlaai for at least 2 hours before serving to allow the flavors to develop and the cream to set.
12. 12.
    Slice and serve chilled. Enjoy!

Treat your ingredients with care...

• Arborio rice — Rinse the rice under cold water before cooking to remove excess starch and ensure a fluffier texture.
• Vanilla bean — To extract the maximum flavor, scrape the seeds from the vanilla bean and add them to the rice mixture. You can also save the empty vanilla bean pod to infuse sugar or make vanilla extract.

Tips & Tricks

• For a twist, add a sprinkle of ground cinnamon or nutmeg to the rice filling for extra warmth and flavor.
• Serve the Rijstevlaai with a dollop of fruit compote or fresh berries for a refreshing contrast to the creamy tart.
• If you prefer a sweeter crust, you can add a tablespoon of powdered sugar to the dough mixture.
• Make sure to chill the tart thoroughly before adding the whipped cream topping to ensure a stable and fluffy texture.
• Leftover Rijstevlaai can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Rijstevlaai chilled for the best taste and texture. Cut it into elegant slices and garnish with a dusting of powdered sugar or a sprig of fresh mint for a beautiful presentation.

Presentation advice

To enhance the visual appeal, you can create decorative patterns on the whipped cream topping using a piping bag or by using the back of a spoon to create swirls. Additionally, you can sprinkle some grated chocolate or toasted almond flakes on top for an extra touch of elegance.