Country Rice Flan Recipe
Your search for great Country Rice Flan ends now. Get all set to serve Country Rice Flan as a Dessert today. It is always prepared with Rice as the most essential ingredient. The secret of this Country Rice Flan recipe is something I am looking for too. Please try this Country Rice Flan recipe and let me know if you have managed to reveal it.
Ingredients
Pastry:
2 cups (300 g) all-purpose flour
3/4 cup plus 2 tablespoons (200 g) butter, cut in small pieces
1/2 cup (100 g) sugar
1 egg
Filling:
3-3/4 cups (900 g) milk
3/4 cup (175 g) granulated sugar
2 tablespoons (25 g) butter
4 tablespoons (50 g) short-grain rice, washed and drained
4 eggs
4 oz. (100 g) cream cheese
1/2 cup (75 g) chopped candied lemon peel
1/4 teaspoon ground cinnamon
Grated peel of 1 lemon
Grated peel of 1 large orange
Powdered sugar mixed with a little ground cinnamon
Directions
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.
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.
