The queen of the vlaai and inseparably linked with South Limburg. Creamy vanilla rice pudding on a thin yeast dough base, made airy with whisked egg white. Patience while it cools is rewarded with a neat slice.
Riestevlaoj (Limburg rice vlaai)
Region: Limburg
Riestevlaoj (Limburg rice vlaai)
Region: Limburg
Method
01
Cook the rice pudding
Bring the milk to the boil with the split vanilla pod (seeds and pod) and a pinch of salt. Add the rice and, over the lowest heat, stirring regularly, cook in 35–45 minutes until tender and thick. Remove the pod, stir in the sugar and leave to cool to lukewarm.
02
Enrich
Stir the egg yolks into the lukewarm rice pudding. Whisk the egg whites stiff and gently fold them through.
03
Fill and bake
Preheat the oven to 180 °C. Spoon the rice pudding into the dough-lined tin and smooth the top. Bake in 25–30 minutes until golden brown; the filling may still wobble slightly in the middle.
04
Cool
Leave the vlaai to cool completely (preferably a few hours): the pudding only sets as it cools. Cut warm, the vlaai runs.
Tips & notes
In Belgian Limburg they finish the rice vlaai with a dollop of whipped cream; on the Maastricht side we mostly eat it plain with coffee. Keep the vlaai covered in the fridge for a maximum of 3 days; it also freezes well.
Variations
- Add a few raisins to the rice pudding for a more traditional version.
- Replace part of the milk with whipping cream for an even creamier result.
Contains:
Gluten
Eggs
Milk
Serve with
- Basic Limburg vlaai dough
- Cherry vlaai
- Plum vlaai
| Calories | 1447 kcal |
|---|---|
| Protein | 50 g |
| Carbohydrates | 201 g |
| Fat | 50 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
