You can either eat the rijstevlaai like you see in the picture above, or you can garnish it with whipped cream and shaved chocolate. Either way, it is delicious. I will translate my recipte for an apricot vlaai shortly.
200 gram flour
12 gram instant yeast
100 gram full-cream milk
20 gram sugar
25 gram butter
4 gram salt
100 gram pudding rice
1 liter full-cream milk
1 teaspoon vanilla paste
130 gram caster sugar
10 gram flour
2 eggs, separated (both egg whites and egg yolks will be used)
1 egg yolk
300 gram whipped cream
shaved chocolate, or chocolate sprinkles
Preheated oven 200 degrees (conventional oven. 180 degrees for fan-assisted oven)
First you boil the rice. Put 50 gram milk and 10 gram flour in the TM-bowl, mix 10 seconds at speed 5. Add rest of the milk, rice, 100 gram caster sugar and vanilla paste. Boil 38 minutes at 90 degrees, speed 1. Tip out rice in a bowl and set aside to cool down.
Clean the bowl. Put 100 gram milk in the TM-bowl, warm 3 minutes at 37 degrees, speed 1. Add 200 gram flour, 12 gram yeast, 20 gram sugar, 0,5 egg and salt. Knead 5 minutes. If the dough is still a bit sticky, add a bit of flour. Tip the dough out in a lightly oiled bowl. Let dough proof for about 45 minutes.
Clean the bowl. Add 3 egg yolks and 30 gram sugar to TM-bowl and mix 30 seconds at speed 4. Add the egg yolk mixture to the rice filling and mix carefully.
Clean bowl thoroughly, if needed by cooking water with vinegar for 5 minutes, 100 degrees. Dry the bowl and place the butterfly. Add egg whites to the TM-bowl and whip 4 minutes at speed 4 until stiff peaks.
Gently fold half of the beaten eggwhites through the rice filling.
Take out the dough, knock it back, and roll it out into a circle slightly larger than your cake tin (I use a flan tin tin with removable base, but you can also use a spring form tin). Ligthly oil the flan tin and line the flan tin with the dough, Remove excess dough.
Add half of the rice filling onto the dough. Place the second half of the beaten egg whites onto the rice filling and the rest of the rice filling on top of the egg whites.
Bake the vlaai in 25 to 30 minutes until golden. Take it out of the oven and let de vlaai cool down completely.
If you want to garnish it with whipped cream and chocolate, make sure it is completely cooled down. If not, your whipped cream will melt.