Country rice flan
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry: | ||
| 2 | cups | All-purpose flour |
| ¾ | cup | Butter, plus 2 tablespoons - |
| ; pieces | ||
| ½ | cup | Sugar |
| 1 | Egg | |
| Filling: | ||
| 3¾ | cup | Milk |
| ¾ | cup | Sugar |
| 2 | tablespoons | Butter |
| 4 | tablespoons | Short grain rice; washed and |
| 4 | Eggs | |
| 4 | ounces | Cream cheese |
| ½ | cup | Candied lemon peel; chopped |
| ¼ | teaspoon | Ground cinnamon |
| Grated peel of 1 lemon | ||
| Grated peel of 1 orange | ||
| Powdered sugar; mixed with a | ||
| ; ground cinnamon | ||
Directions
Recipe by: The Best of Baking by Wolter and Teubner - Page 151 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 400 degrees. 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.