Orange-Rice Flan -

Orange-Rice Flan

Ingredients

FOR THE CRUST:

⅓ cup (75 ml/80 g) cold margarine
1¼ cups (300 ml/150 g) coarsely ground whole wheat flour
Sugar

FOR THE FILLING:

2 cups (500 ml) milk
Salt
1 tsp (5 ml) vanilla
⅔ cup (150 ml/130 g) brown rice
1(¼ oz/7 g/1 tbsp) envelope unflavored gelatin
¼ cup (50 ml) cold water
¼ cup (50 ml) boiling water
Grated zest and juice of 2 oranges
⅔ cup (150 ml/150 g) low-fat yogurt
Sweetener
½ cup (125 ml/125 g) whipping (35%) cream
2 oranges for garnishing

Details

Serves: 12

Method

Cut the margarine into small pieces and knead into the flour with a little sugar. Add a few drops of cold water if the dough is too crumbly (it should not become sticky). Wrap in plastic wrap and refrigerate for 30 minutes.

Combine milk, a pinch of salt and the vanilla, and bring to a boil. Sprinkle in the rice and cook, covered, on low heat for 50 to 60 minutes. Leave to cool.

Preheat the oven to 350^°F (180^°C). Roll out the dough to fit a 10 inch (25 cm) springform pan and place in the pan. Pierce in several places with a fork. Bake for 18 minutes, until golden. Slide onto a wire rack.

Sprinkle gelatin over the cold water. Pour in the boiling water and stir until completely dissolved. Combine with the orange zest and juice, yogurt, cooked rice and sweetener. Whip cream until stiff and fold in.

Distribute the rice mixture evenly over the crust and refrigerate for at least 2 hours, until firm. Garnish the flan with sections and zest of 2 oranges. Cut into 12 pieces and serve.

Per serving:- approx. 208 calories 5 g protein, 11 g fat, 24 g carbohydrates

Related food category:

• Cakes and Sweet Baked Goods