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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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COUNTRY RICE FLAN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Novell Estate in Fort Worth, Texas in 1982. Ingredients:
2 cups all purpose flour |
3/4 cup butter plus 2 tablespoons cut in small pieces |
1/2 cup granulated sugar |
1 egg |
filling |
3-3/4 cups milk |
3/4 cup granulated sugar |
2 tablespoons butter |
4 tablespoons short grained rice washed and drained |
4 eggs |
4 ounces cream cheese |
1/2 cup candied lemon peel chopped |
1/4 teaspoon ground cinnamon |
grated peel of 1 lemon |
grated peel of 1 orange |
powdered sugar mixed with a little ground cinnamon |
Directions:
1. Sift flour into a large bowl then using a pastry blender or 2 knives cut in butter evenly.
2. Lightly mix in sugar and egg to make a dough then cover and refrigerate 30 minutes.
3. To make filling bring milk to a boil with granulated sugar and butter in a medium saucepan.
4. Stir in rice then reduce heat and simmer gently 1 hour.
5. Stir occasionally until mixture is thick and creamy then remove from heat.
6. In a large bowl beat eggs, cream cheese, candied peel, cinnamon and peels.
7. Gradually stir in rice mixture then cool.
8. Preheat oven to 400.
9. On a floured surface roll out 2/3 of dough to fit an 8 flan tin with a removable bottom.
10. Place dough in tin without stretching.
11. Pierce bottom of pastry shell all over with fork then fill with rice mixture.
12. Roll out remaining dough then cut into strips and place on top of flan in a lattice pattern.
13. Bake 50 minutes covering with foil if becoming too brown.
14. Leave in tin until filling is set.
15. Sift powdered sugar and cinnamon mixture over warm flan then serve immediately.
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