Rijstevlaai – Dutch Rice Pudding Flan/Pie

If you’ve ever been to the Netherlands, you’ve most likely stumbled over a shop that sells Dutch flans/pies, vlaai (pronounced “fly”). Vlaai originates from the Limburg province of the Netherlands, but they can be found almost everywhere. The variety of vlaai is a dieter’s nightmare, but I don’t really care for that! My favourite variety is the creamy rice version. These flans/pies are different from others that are traditionally known, the pastry case/shell is made from a lightly yeasted, bread-like dough, not a crisp short pastry.

There’s a warning that comes with this recipe: do not make this with soy milk. If you do, the filling is absolutely vile, and this is coming from a soy milk drinker. I’m not sure what it would be like with other dairy-free alternatives, such as coconut milk, but soy milk is a no-no. Eurgh… For best results use single cream (half and half) or full-fat (whole) milk.

I had leftover dough left over, so I kneaded in some dark chocolate chips and made a delicious chocolate chip braided bread. It was very yum!



Makes 1 x 23 cm (9 inch) flan/pie

Adapted from The Dutch Table – Limburgse Kruimelvlaai and Rijstevlaai


For the dough case/shell

  • 60 g (4 tablespoons) unsalted butter, melted and cooled
  • 80 ml (1/3 c) warm milk
  • 1 large egg, beaten
  • 1/2 teaspoon dried active baking yeast
  • 1 tablespoon raw cane (turbinado) sugar
  • 1 pinch salt
  • 225 g (1 ½ c) plain (all-purpose) flour

For the filling

  • 550 ml (2 1/3 c) full fat (whole) milk or single cream (half and half)
  • 100 g (½ c) pearl/pudding/Arborio/risotto rice
  • 3 tablespoons raw cane (turbinado) sugar
  • 1 large egg, divided
  • 1 small pinch salt
  • 2 teaspoons vanilla extract


1. To make the dough, whisk together the butter, milk, egg, yeast, sugar and salt. Add flour and knead until a smooth and elastic dough is formed. Place into an oiled bowl, cover and let sit for about 1 hour in a warm spot.

2. Meanwhile make the filling. Place milk/cream, rice and sugar into a medium saucepan, and bring to the boil, turn down the heat and simmer, stirring occasionally until the rice is tender, and most of the liquid has been absorbed. Let cool.

3. Meanwhile, preheat oven to 200°C (400°F).

4. In a small bowl, mix together egg yolk, salt and vanilla extract. Stir into cooled rice.

5. Beat the egg white in a clean bowl until stiff, then fold into the rice.

6. Roll out dough to line one 23 c (9 inch) flan/quiche/pie dish. Trim off any excess, do not discard, simply bake with the flan/pie and enjoy!

7. Using a fork, prick the lined dish all over, then pour in the rice filling, and bake in the middle of the oven for 35-40 minutes or until golden on top. If you like it a little darker, place under the grill (broiler) for a few minutes.

8. Slice and serve whilst slightly warm/room temperature, alone or with whipped cream.


One thought on “Rijstevlaai – Dutch Rice Pudding Flan/Pie

  1. Pingback: Creamy Coconut Milk Rice Pudding (vegan, dairy-, refined sugar-free) | Honey and Spice

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