Traditional Dutch rice tart (rijstevlaai)

1. Heat the oven to 180°C. For the dough, mix the flour and sugar in a bowl. Warm 100 grams of the milk to lukewarm, dissolve the yeast in it and leave until it starts to bubble. Add to the flour with the coconut oil and mix to a smooth dough. Cover and leave to rise in a warm place for 30 minutes.
2. Meanwhile, make the rice pudding. Put the rice in a saucepan with the sugar, milk and vanilla, along with the cardamom, star anise and cinnamon. Bring to the boil and cook, stirring constantly, then lift out the whole spices. In a small bowl, mix the baking powder with the lemon juice until dissolved, then stir this into the rice pudding.
3. Roll out the dough on a floured surface (it is very sticky, but don't worry) and line the base and sides of a greased mould. Spread the rice pudding over the base and bake for 25 to 30 minutes.

Tips from the ZestyPlate Kitchen

• Give the dough a proper rise so the base bakes up light and tender.
• Keep stirring the rice pudding as it cooks, or it will catch on the bottom and turn lumpy.
• Fish out the whole spices before you spread the pudding into the tart.
• The dough is sticky, so flour your surface generously. Don't be put off, it pulls together fine.