Creamy Rice Flan Recipe
A nice Creamy Rice Flan recipe is something that you don't come across everyday. Luckily, you've stumbled on this page. I prefer to make Creamy Rice Flan as a Dessert for all my family get-togethers. If you have plenty of Rice on hand then Creamy Rice Flan is the thing to make. Bookmark this Creamy Rice Flan page, otherwise you might regret your decision later.
Ingredients
Generous 1/2 cup (100 g) short-grain rice
1-1/4 cups (300 ml) milk
1 cup (250 ml) whipping cream
1/4 teaspoon salt
1/4 cup (50 g) granulated sugar
1/2 (17-1/4-oz., 489-g) pkg. frozen puff pastry, thawed
2 eggs plus 2 egg yolks
Scant 1/4 cup (40 g) chopped mixed candied peel
1/4 cup (50 g) chopped red and yellow candied cherries
1/4 cup (25 g) chopped almonds
1/3 cup (50 g) raisins
Powdered sugar, sifted
Directions
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.
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.
