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  Recipe Home » Deserts » Country Rice Flan
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  Country Rice Flan
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 194
Ingredients:
Pastry:
2 cup All-purpose flour
3/4 cup Butter, plus 2 tablespoons -
; pieces
1/2 cup Sugar
1 Egg
Filling:
3 3/4 cup Milk
3/4 cup Sugar
2 tbsp Butter
4 tbsp Short grain rice, washed and
4 Eggs
4 oz Cream cheese
1/2 cup Candied lemon peel, chopped
1/4 tsp Ground cinnamon
Grated peel of 1 lemon
Grated peel of 1 orange
Powdered sugar, mixed with a
; ground cinnamon
Instructions:
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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