This Country Rice Flan is a comforting, old-fashioned American dessert that combines tender short-grain rice simmered in milk with a rich cream cheese and egg custard. Encased in a flaky, homemade pastry crust and topped with a decorative lattice, it offers a delightful contrast of textures. The subtle notes of lemon and orange peel, along with warm cinnamon, elevate the simple ingredients into something special. Perfect for Sunday dinners, potlucks, or cozy weekend baking, this flan delivers a nostalgic, home-style sweetness that pairs beautifully with coffee or tea. It&# 226;ÂÂs a hearty yet elegant way to end any meal.
Country Rice Flan
Description
This Country Rice Flan is a comforting, old-fashioned American dessert that combines tender short-grain rice simmered in milk with a rich cream cheese and egg custard. Encased in a flaky, homemade pastry crust and topped with a decorative lattice, it offers a delightful contrast of textures. The subtle notes of lemon and orange peel, along with warm cinnamon, elevate the simple ingredients into something special. Perfect for Sunday dinners, potlucks, or cozy weekend baking, this flan delivers a nostalgic, home-style sweetness that pairs beautifully with coffee or tea. It&# 226;ÂÂs a hearty yet elegant way to end any meal.Ingredients
Directions
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Sift the all-purpose flour into a large bowl. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
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Lightly mix in the sugar and egg to the flour mixture just until a dough forms. Do not overwork.
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Cover the dough and refrigerate for at least 30 minutes to chill and firm up.
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While the dough chills, bring the milk to a boil in a medium saucepan with the granulated sugar and 2 tablespoons of butter.
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Stir in the washed short-grain rice. Reduce heat to low and simmer gently for about 1 hour, stirring occasionally, until the mixture is thick, creamy, and the rice is tender.
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Remove the rice mixture from heat and allow it to cool slightly.
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In a large bowl, beat together the eggs, cream cheese, candied lemon peel, ground cinnamon, grated lemon peel, and grated orange peel until smooth.
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Gradually stir the cooled rice mixture into the egg and cream cheese mixture until well combined.
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Preheat the oven to 400 degrees F (200 degrees C).
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On a lightly floured surface, roll out two-thirds of the chilled dough to fit an 8-inch flan tin with a removable bottom.
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Place the dough into the tin without stretching it. Pierce the bottom of the pastry shell all over with a fork.
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Pour the rice filling into the pastry shell.
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Roll out the remaining dough and cut it into strips. Arrange the strips in a lattice pattern over the top of the flan.
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Bake for 50 minutes. If the top becomes too brown before the filling is set, cover loosely with foil.
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Leave the flan in the tin until the filling is completely set.
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Just before serving, sift a mixture of powdered sugar and ground cinnamon over the warm flan. Serve immediately.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 759.5kcal
- % Daily Value *
- Total Fat 37.7g59%
- Saturated Fat 23.2g116%
- Cholesterol 96.8mg33%
- Sodium 291.8mg13%
- Total Carbohydrate 91.2g31%
- Dietary Fiber 3.2g13%
- Sugars 0.4g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
