Ingredients
- 1 cup uncooked rice
- 1/2 cup Sugar
- 2 tablespoons butter or margarine
- 1/2 teaspoon salt
- 3 1/2 cups milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 egg yolks
- 1 cup heavy cream, divided
- 1/2 cup vanilla cookie crumbs
- 1/2 cup sliced fresh strawberries for garnish
- 1/2 cup fresh blueberries for garnish
Make it step by step
- Combine rice, Sugar, butter, salt, milk, vanilla and almond extract in large saucepan.
- Bring to a boil. Stir once; cover and simmer 50 minutes, or until rice is tender, stirring occasionally. Cool.
- Beat together egg yolks and 1/4 cup cream; stir into rice mixture.
- Sprinkle crumbs over bottom of greased 9-inch springform pan; spread rice mixture on top.
- Refrigerate until chilled, about 1 hour.
- Remove flan ring. Transfer rice layer onto serving plate.
- Whip remaining 3/4 cup cream and spread over rice.
- Keep refrigerated until serving time.
- Just before serving, arrange strawberries and blueberries in an attractive pattern over cream.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.