• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Country Rice Flan

  • Recipe Submitted by on

Category: Rice, Desserts

 Ingredients List

  • Pastry:
  • 2 c All-purpose flour
  • 3/4 c Butter, plus 2 tablespoons -
  • ; pieces
  • 1/2 c Sugar
  • 1 Egg
  • Filling:
  • 3 3/4 c Milk
  • 3/4 c Sugar
  • 2 tb Butter
  • 4 tb Short grain rice; washed and
  • 4 Eggs
  • 4 oz Cream cheese
  • 1/2 c Candied lemon peel; chopped
  • 1/4 ts Ground cinnamon
  • Grated peel of 1 lemon
  • Grated peel of 1 orange
  • Powdered sugar; mixed with a
  • ; ground cinnamon


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.

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