Rice Flan

For pastry: Cream butter and sugar just until soft and well combined. Add the egg and mix well again. Add flour and mix until dough forms a ball. Wrap in plastic or foil and chill 2 hours.

Roll out half the dough into a circle to line the bottom of an 8- or 9-inch springform pan. (You may refrigerate the dough-lined pan until ready to assemble the flan.)

For filling: Soak currants in rum. In a medium saucepan, bring milk to a boil. Add vanilla and rice and cook, stirring, uncovered, until rice is double its original volume and has absorbed all the milk, about 30 minutes. Remove from heat and cool a few minutes.

Set oven rack in the middle of the oven and preheat oven to 400°.

In a medium bowl, beat the yolks and sugar. Add the orange zest, the almonds, and the currants with their rum. Blend in cheese, then fold mixture into rice. Pour rice into the pastry-lined springform pan.

Roll out remaining dough, and cut it into strips to form a lattice on top of the rice. Place the springform pan on a cookie sheet and bake for 35 minutes, or until set. (If browning occurs, cover top with foil.) Baking may take as long as 50 minutes. Cool cake in the pan.

To serve: Remove springform sides. Serve wedges drizzled with apricot jam heated to a simmer, and dust with powdered sugar.

Source: “Gooey Desserts” Copyright: “1994” Yield: “1 Cake” - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 500 Calories; 29g Fat (52.3% calories from fat); 9g Protein; 50g Carbohydrate; 1g Dietary Fiber; 175mg Cholesterol; 46mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0