Country Rice Flan Recipe
Yield: 1 ServingsRecipe by luhu.jp
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 ounce: 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
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp