What is Rijstevlaai?

rice pudding is served simple in many cultures, or perhaps with a shoulder blade and cherry. In Belgium and the Netherlands, it forms an apology needed to create a cream dessert called rijthelai , or simply Holanlandish rice pudding cake. This cake, which is occasionally covered in a thin layer of fresh baked fruit or almond strands, is a direct rice pudding baked over a thick, butter dough, which after completion melted two main components into a successful marriage of texture and taste.

Rijstevlaai requires a solid base of a damp cake with a fine brown bark. One traditional recipe mixes milk, yeast, butter, eggs, sugar, salt and flour. Some recipes add other flavors like cardamom and even lemon bark to the cake to make it clearly.

rice pudding for rijstevlaai is the main contributor to the overall moisture and taste of dessert. Although the pudding cream or pudding is purchased in the shop, many create their own withMoon of coconut milk, vanilla, lemon grass, cardamom, rice and other lemon peel. It is brought to a boil and then boiled for more than five minutes. After removing the mixture from the heat, sequences of other ingredients are whipped into the pudding: sugar, egg yolks and then egg whites, separately.

After lubricating the cake pan, many spread the dough on its edges and leave a little extra around the perimeter to take a darker brown shade. After the dough allows for about an hour, the rice pudding can be poured on it. rijstevlaai is not ready for the oven until the final layer is upstairs. Simply decorate the top of the rice pudding cake with shaved almonds and brushing butter or egg white. Chefs often add thin slices of peach or apples, then sprinkle with brown sugar and other sugar.

It would not be unusual to bake a bowl only with rice pudding at the top. MostAnd it cooks rijstevroaai at 180 ° F (about 82 ° C) for a maximum of 45 minutes until the peak took the tempered brown texture. Other countries are preparing similar versions of this dessert. In France, it is called tarte au Riste , while in Germany it is reisfladen . A regular addition to any of these regional meals is a sweet liqueur or brandy, often in taste that complements the fruit on the upper part of the cake.