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.

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