Recipe - Country Rice Flan

Pastry:
2 cup Allpurpose flour
Three fourths cup Butter, plus 2 tablespoons
; pieces
One half cup Sugar
1 Egg
Filling:
3 Three fourths cup Milk
Three fourths cup Sugar
2 tablespoon Butter
4 tablespoon Short grain rice; washed and
4 Eggs
4 ounce Cream cheese
One half cup Candied lemon peel; chopped
One fourth teaspoon 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, cup 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 twothirds of dough to fit an
8inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini