• Home
  • Recipe Index
    • Cakes
    • Candy
    • Cheesecake
    • Chocolate
    • Cookies
    • Cupcakes
    • Dairy-Free
    • Egg-Free
    • Fillings and Toppings
    • Frosting and Fondant
    • Fruit Desserts
    • Gluten-Free
    • Muffins and Scones
    • Pastry
    • Pies and Tarts
    • Puddings and Custards
    • Quick Breads
    • Yeast Breads
  • Holiday Recipes
    • Christmas
    • Easter
    • 4th of July
    • Halloween
    • Tea’s and Mother’s Day
    • Thanksgiving
    • Valentine’s Day
  • Fruit Recipes
    • Apple
    • Banana
    • Blueberry
    • Candied Fruit
    • Cherry
    • Coconut
    • Cranberry
    • Date
    • Lemon and Lime
    • Orange
    • Pear
    • Pineapple
    • Pumpkin
    • Raisin and Currant
    • Raspberry
    • Rhubarb
    • Strawberry
  • Vegan Recipes
    • Vegan-Sweet
    • Vegan-Savory
  • Baking Tips
  • Baking Glossary
  • About
    • About Carol
    • About Recipes
    • About Photos
    • About Glossary and Tips
    • Disclosure Statement
    • Privacy Policy
    • New Features
    • Links
  • Extras
    • Food Days
    • Sweet Celebrations
    • Tieks Review
    • Quilts
  • Facebook
  • Pinterest

Country Rice Flan

May 20, 2013 by Carol Arroyo

Save Print
Country Rice Flan
Filled with the flavors of citrus and a hint of cinnamon, this baked custard-rice flan is delicious served warm or cold. Serve this flan for a brunch or light Easter dessert; any leftovers make a scrumptious family breakfast treat.
Recipe type: Dessert | Custard Pie | Rice Pie
Prep time:  2 hours 30 mins
Cook time:  60 mins
Total time:  3 hours 30 mins
Recipe Notes
Pan: One 8" Round Springform Pastry: Sweet Egg Pastry Prep: Chilled, Unbaked Oven Temp: 400° Storage: Cover and Refrigerate Recipe Type: Flan, Rice, Lemon, Orange, Cream Cheese, Easter

Help: Candied Lemon Peel

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Sweet Egg Pastry:
  • 1⅔ cups all-purpose flour, plus additional for work surface
  • ¼ cup granulated sugar
  • 1 large egg, lightly beaten
  • ½ cup unsalted butter, chilled, cut into small pieces
  • 1 tablespoon cold water (if needed)
Filling:
  • 3¾ cups milk (preferably whole milk)
  • ¾ cup granulated sugar
  • 2 tablespoons unsalted butter
  • ¼ cup short-grain rice, washed and drained
  • 4 large eggs
  • 4 ounces cream cheese, room temperature
  • ¼ cup Candied Lemon Peel, chopped into small pieces
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon grated lemon zest (about 1 lemon)
  • 2 tablespoons grated orange zest (about 1 orange)
  • Tip: Use a citrus zester for fresh zest.
Topping:
  • 2 or 3 teaspoons confectioners (powdered) sugar
  • Sprinkling of cinnamon
Instructions
Sweet Egg Pastry:
  1. In a large mixing bowl, combine 1⅔ cup flour, sugar, and egg. With a pastry blender, cut butter into the flour mixture until the mixture resembles coarse crumbs, but holds together when pinched with your fingers. Or, process in a food processor. If pastry is too dry, add 1 tablespoon cold water.
  2. Form pastry into a 6 inch disc. Wrap in plastic and refrigerate 1 to 2 hours.
Filling:
  1. In a medium heavy saucepan over medium heat, combine milk, sugar, and butter; bring to a boil, stirring constantly with a rubber spatula or wooden spoon so mixture does not burn. Stir in rice; reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove from heat and let partially cool for 10 to 15 minutes.
  2. In a large bowl, combine eggs and cream cheese; beat until blended and smooth. Stir in candied lemon peel, cinnamon, lemon zest, and orange zest. Gradually stir in partially cooled rice mixture. Set aside to cool while handling pastry.
  3. Preheat oven to 400 degrees F.
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry from the center out into a circle 8 inches in diameter. Place pastry in the bottom of an 8 inch springform pan. Tip: Don’t stretch the pastry when placing in the pan, otherwise when baking the heat will cause the pastry to shrink down in the pan. Instead, gently push and pat the pastry in the pan.
  5. Pour rice mixture over the bottom pastry.
  6. Bake: Slide filled springform pan onto a baking sheet, place in oven. Bake 50 to 60 minutes, or until a kitchen knife inserted near the center comes out clean. Remove from oven; leave flan in pan until cooled and filling is set.
  7. When flan is cooled, slide a small knife around the edge of the flan to loosen it and remove the sides of the springform pan, and transfer flan onto a serving plate. Serve while still warm or refrigerate until ready to serve.
Topping:
  1. In a small bowl, combine powdered sugar, and a sprinkling of cinnamon.
  2. Before serving, use a fine-mesh sieve to dust the top of the flan with the sugar and cinnamon mixture.
  3. Refrigerate leftovers.
3.5.3251

Filed Under: easter, Pies and Tarts, Puddings and Custards Tagged With: cream cheese, easter dessert, easter pie, flan, lemon, orange, rice

Country Rice Flan

May 20, 2013 by Carol Arroyo

Country Rice Flan

Country Rice Flan recipe

Search TheBakingPan

Recent Recipes

  • Memories of My Mom’s Apple Pie
    Memories of My Mom’s Apple Pie
  • Easter Coconut Cake
    Easter Coconut Cake
  • Vanilla Macarons – Italian Meringue
    Vanilla Macarons – Italian Meringue
  • Lemony Carrot Cake
    Lemony Carrot Cake
  • Brioche Coffee Cake
    Brioche Coffee Cake

Cakes

Easter Coconut Cake

April 16, 2019 By Carol Arroyo

Save Print Easter Coconut Cake A coconut custard cake all dressed for Easter. I purchased the cute Easter sprinkles at a local cake decorating shop. I made one mistake on this cake; when making the white chocolate drip I was rushed for time and simply melted the candy melts instead of making a ganache. This […]

Lemony Carrot Cake

April 5, 2019 By Carol Arroyo

Save Print Lemony Carrot Cake A simple carrot cake flavored with a touch of cinnamon and crushed pineapple, and wowed with a lemony cream cheese filling. I used American Buttercream for the frosting, but Swiss Meringue Buttercream or Flour Buttercream would also be delicious. Recipe type: Dessert | Oil Cake | Layer Cake Prep time:  45 […]

Recipes

  • Cakes
  • Candy
  • Cheesecake
  • Chocolate
  • Christmas
  • Cookies
  • Cupcakes
  • Dairy-Free
  • Easter
  • Egg-Free
  • 4th of July
  • Fillings and Toppings
  • Frosting and Fondant
  • Fruit Desserts
  • Gluten-Free
  • Halloween
  • Muffins and Scones
  • Pastry
  • Pies and Tarts
  • Puddings and Custards
  • Quick Breads
  • Tea’s and Mother’s Day
  • Thanksgiving
  • Valentine’s Day
  • Yeast Breads
TheBakingPan
  • Home
  • Recipe Index
    ▼
    • Cakes
    • Candy
    • Cheesecake
    • Chocolate
    • Cookies
    • Cupcakes
    • Dairy-Free
    • Egg-Free
    • Fillings and Toppings
    • Frosting and Fondant
    • Fruit Desserts
    • Gluten-Free
    • Muffins and Scones
    • Pastry
    • Pies and Tarts
    • Puddings and Custards
    • Quick Breads
    • Yeast Breads
  • Holiday Recipes
    ▼
    • Christmas
    • Easter
    • 4th of July
    • Halloween
    • Tea’s and Mother’s Day
    • Thanksgiving
    • Valentine’s Day
  • Fruit Recipes
    ▼
    • Apple
    • Banana
    • Blueberry
    • Candied Fruit
    • Cherry
    • Coconut
    • Cranberry
    • Pineapple
    • Date
    • Lemon and Lime
    • Orange
    • Pear
    • Pineapple
    • Pumpkin
    • Raisin and Currant
    • Raspberry
    • Rhubarb
    • Strawberry
  • Vegan Recipes
    ▼
    • Vegan-Sweet
    • Vegan-Savory
  • Baking Tips
  • Baking Glossary
  • About
    ▼
    • About Carol
    • About Recipes
    • About Photos
    • About Glossary and Tips
    • Disclosure Statement
    • Privacy Policy
    • New Features
    • Links
  • Extras
    ▼
    • Food Days
    • Quilts
    • Sweet Celebrations
    • Tieks Review