Put rice, milk, half-and-half, salt and 3 tablespoons (40 g) granulated sugar into a medium saucepan; bring to a boil.
Reduce heat; cover pan and simmer 25 to 30 minutes or until rice is tender and has absorbed most of the liquid.
Cool.
Preheat oven to 400°F (205°C).
On a floured surface, roll out puff pastry dough to fit a 9-inch (23-cm) flan tin with a removable bottom.
Place dough in tin without stretching.
Bake blind, 10 minutes.
Beat eggs and 1 egg yolk into cooled rice mixture.
Stir in can died peel.
Spread half the mixture in pastry shell.
Stir candied cherries, almonds and raisins into remaining mixture.
Add to flan; smooth the surface.
Beat remaining egg yolk and granulated sugar in a small bowl; pour over filling.
Bake flan 25 minutes or until top is golden.
Cool slightly in tin.
Transfer to a rack to cool completely.
Sprinkle cooled flan with powdered sugar.