Rijstevlaai (Limburg Rice Pie)

Nov 3, 2026 · By VanillaGoods

Baking Pies tarts Vanilla: Extract Medium

A soft, thin yeast crust holds a creamy rice pudding lightened with whipped egg white on top. It is baked until golden and traditionally served cold. Makes 10 slices in about 3 hr.

Prep 30 min

Cook 30 min

Cooling 2 hr

Total 3 hr

Yield 10 slices

Ingredients

Adjust yield

slices

2 cups (250 g)all-purpose flour
¼ cup (50 g)granulated sugar, for the dough
¼ oz (4 g)instant yeast
¼ tsp (2 g)salt, for the dough
½ cup (125 ml)whole milk, lukewarm, for the dough
3 ½ tbsp (50 g)unsalted butter, melted
3 ¼ cups (750 ml)whole milk, for the filling
3 oz (90 g)short-grain pudding rice
1 pinchsalt, for the filling
2 (36 g)egg yolks
2 (66 g)egg whites
½ cup (90 g)granulated sugar, for the filling
1 tsp (5 ml)vanilla extract

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Instructions

Mix the flour, sugar, yeast and salt. Add the milk and butter and knead 8 minutes into a smooth dough. Cover and rise 1 hour until doubled.
Meanwhile, simmer the milk, rice and salt in a heavy pan over low heat, stirring now and then, for 30 to 35 minutes until the rice is soft and creamy. Cool 20 minutes.
Butter a 10-inch (26 cm) pie dish. Roll the dough thin, line the dish, trim the edges and prick the base. Let rest 15 minutes.
Heat the oven to 425 F (220 C) with a rack in the lowest position.
Beat the yolks with the sugar until pale, then stir into the rice with the vanilla. Spread two-thirds over the crust.
Whip the whites to stiff peaks, fold into the remaining rice mixture, and spread on top.
Bake on the low rack 22 to 25 minutes until puffed and golden brown; the filling should read 160 F (71 C). Do not open the oven for the first 15 minutes.
Cool in the dish, then chill and serve cold, ideally with whipped cream.

Tips

Pudding rice gives the creamiest result; long-grain stays too firm.
Keep the dough thin or the crust is bready.
The filling will fall slightly as it cools; that is normal.
Bake until the filling registers 160 F (71 C) because it contains egg; keep refrigerated.

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Recipe FAQ

How long does it take to make rijstevlaai (limburg rice pie)?

Plan on 30 minutes of prep and 30 minutes of cooking, plus 2 hours to chill. The recipe makes 10 slices.

How should I store rijstevlaai (limburg rice pie)?

Refrigerate, covered, up to 3 days.

Can I make rijstevlaai (limburg rice pie) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Rijstevlaai is a rice-pudding pie popular in the Limburg region of the southeastern Netherlands and eastern Belgium. Serve it with coffee and whipped cream.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

286 Calories / serving

8.3g Fat

44.8g Carbs

7.5g Protein

18.8g Sugar

Whole recipe (10 servings): ~2860 cal · 83g fat · 448g carbs · 75g protein · 188g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.