Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Pastry:
2 c All-purpose flour
3/4 c Butter, plus 2 tablespoons -
; pieces
1/2 c Sugar
1 Egg
Filling:
3 3/4 c Milk
3/4 c Sugar
2 tb Butter
4 tb Short grain rice; washed and
4 Eggs
4 oz Cream cheese
1/2 c Candied lemon peel; chopped
1/4 ts 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, 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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