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Country Rice Flandesserts, rice 1 pastry: 2 cup all-purpose flour 3/4 cup butter, plus 2 tablespoons - 1 ; pieces 1/2 cup sugar 1 egg 1 filling: 3 3/4 cup milk 3/4 cup sugar 2 tablespoon butter 4 tablespoon short grain rice; washed and 4 eggs 4 oz cream cheese 1/2 cup candied lemon peel; chopped 1/4 teaspoon ground cinnamon 1 grated peel of 1 lemon 1 grated peel of 1 orange 1 powdered sugar; mixed with a 1 ; 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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