Flan de Arroz con Leche (Rice Pudding Flan)

Notes:
Microwaving the rice parcooks it and shortens prep time for this recipe.
To speed up cooling process, transfer rice mixture to large baking dish or rimmed baking sheet and spread out, stirring occasionally.

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Flan de Arroz con Leche (Rice Pudding Flan)

About This Recipe

Yield:8 to 10
Active time:45 minutes
Total time:4 to 5 hours
Special equipment:Roasting pan or large baking dish, clean kitchen towel, 9-inch springform pan, foil, medium heavy-bottomed saucepan, pastry brush, medium microwave-safe bowl, plastic wrap, electric mixer, rubber spatula, cooling rack
This recipe appears in: 5 Mexican-Inspired Desserts to Celebrate Cinco de Mayo Dulces: Flan de Arroz con Leche (Rice Pudding Flan)

Ingredients

  • 2 cups sugar
  • 1 3/4 cups water
  • 1/2 cup long-grain white rice
  • 3/4 teaspoon salt
  • 3 1/2 cups milk
  • 1 (14-ounce) can sweetened condensed milk
  • 2 cinnamon sticks
  • Finely grated zest of 1 orange
  • 1/4 cup golden raisins
  • 4 large eggs, separated and at room temperature

Procedures

  1. 1

    Adjust oven rack to middle position and preheat oven to 325°F. Place clean kitchen towel in roasting pan. Wrap exterior of 9-inch springform pan with foil and set on top of towel. Set tea kettle or pot of water to boil.

  2. 2

    Combine 1 cup sugar and ¼ cup water in medium heavy-bottomed saucepan. Cook over medium-high heat, swirling pan occasionally, until sugar is completely dissolved. Dampen a clean pastry brush and brush down any sugar crystals from sides of pan. Boil, swirling pan occasionally, until sugar turns deep amber, 6 to 10 minutes. Immediately pour caramel into springform pan and swirl to evenly coat bottom; set aside.

  3. 3

    Meanwhile, place rice, remaining 1 1/2 cups water, and salt in medium microwave-safe bowl. Cover tightly with plastic wrap and microwave until most of the water is absorbed, 6 to 8 minutes.

  4. 4

    Bring remaining 1 cup sugar, milk, sweetened condensed milk, cinnamon sticks, and orange zest to boil over medium-high heat in large heavy-bottomed saucepan. Add rice, reduce heat to medium-low and simmer, stirring frequently, until mixture is thickened and rice is completely tender 15 to 20 minutes.

  5. 5

    Remove from heat and stir in raisins. Cool to room temperature (See notes).
    When cooled, stir in egg yolks.

  6. 6

    In clean, dry bowl beat egg whites with whisk attachment on medium-low speed until whites begin to froth, about 1 minute. Increase speed to medium-high and beat whites until stiff peaks form, 3 to 4 minutes. Fold egg whites into rice pudding mixture with rubber spatula. Scrape rice mixture over caramel in springform.

  7. 7

    Open oven door and set roasting pan and flan on oven rack. Carefully pour hot water into roasting pan—water should reach halfway up sides of flan pan. Bake until flan is set, but still a bit wobbly, about 1 hour, 30 minutes.

  8. 8

    Remove springform pan from roasting pan and cool on rack, about 15 minutes. Chill completely in refrigerator, 2 to 3 hours. Run a knife along flan edges and invert onto serving plate. Remove and discard foil and open springform mold. Remove bottom. Serve.

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