Country Rice Flan Recipe - Cooking Index
Country Rice Flan Recipe - Cooking Index
| Pastry | ||
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 3/4 cup | 148g / 5.2oz | Butter - plus 2 tablespoons, cut in small pieces |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 | Egg | |
| Filling | ||
| 3 3/4 cups | 888ml | Milk |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 2 tablespoons | 30ml | Butter |
| 4 tablespoons | 60ml | Short grained rice - washed and drained |
| 4 | Eggs | |
| 4 oz | 113g | Cream cheese |
| 1/2 cup | 73g / 2.6oz | Candied lemon peel - chopped |
| 1/4 teaspoon | 1.3ml | Ground cinnamon |
| Grated peel of 1 lemon | ||
| Grated peel of 1 orange | ||
| Powdered sugar - mixed with a little ground cinnamon |
To Make Pastry: Sift flour into a large bowl. Using a pastry blender or 2 knives, cut in butter evenly. Lightly mix in sugar and egg to make a dough. Cover and refrigerate 30 minutes.
To Make Filling: Bring milk to a boil with granulated sugar and butter in a medium saucepan. Stir in rice; reduce heat and simmer gently 1 hour. Stir occasionally until mixture is thick and creamy.
Remove from heat. In a large bowl, beat eggs, cream cheese, c candied peel, cinnamon and lemon and orange peel. Gradually stir in rice mixture; cool.
Preheat oven to 400F.
On a floured surface, roll out two-thirds of dough to fit an 8-inch flan tin with a removable bottom. Place dough in tin without stretching. Pierce bottom of pastry shell all over with fork; fill with rice mixture. Roll out remaining dough. Cut into strips and place on top of flan in a lattice pattern.
Bake 50 minutes, covering with foil if becoming too brown. Leave in tin until filling is set. Sift powdered sugar and cinnamon mixture over warm flan. Serve immediately.
Source:
The Best of Baking by Wolter and Teubner
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