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, candied peel, cinnamon and lemon and orange peel.
Gradually stir in rice mixture; cool.
Preheat oven to 400°F (205°C).
On a floured surface, roll out two-thirds of dough to fit an 8-inch (20-cm) flan tin with a removable bottom.
Place dough in tin without stretching.
Pierce bottom of pastry shell all over with a 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.