Rice flan with orange recipe

 

  1. Boil abundant water in an open pressure cooker.
  2. Add the rice and the salt, mix it and cook for 2 minutes; drain it afterwards.
  3. Place the rice in the pot and add the milk, half of the sugar, a spoonful of liquor, the lemon peel, vanilla and half of the butter. Stir and close the pot. Allow pressurizing in high heat and, as soon as the valve begins ringing, reduce the heat to the minimum and cook for 2 minutes. Turn the heat off, allow steam to escape and open the pot.
  4. Remove the lemon peel, cool the rice and turn it into a three quarter of liter, previously moistened bundt. Sprinkle the cinnamon and, as soon as it has cooled at room temperature, cover it with transparent film and leave it the refrigerator for 12 hours as a minimum.
  5. Peel and section the orange.
  6. Cook for the remaining sugar and liquor in a saucepan 5 minutes at low heat, always stirring, until the mix thickens. Add the rest of the butter, the juice of half a lemon and ground almonds.
  7. Flip the flan onto a dish, sprinkle it evenly with the sugar and almond mix and decorate it with the orange sections. Let it sit an hour before serving it.
-  1 tbsp of powdered cinnamon
-  ½ of a lemon peel
-  50 g of butter
-  1 pinch of salt
-  300 g of rice
-  1 orange
-  3 tbsp of ground almonds
-  4 tbsp of Strega liquor or a sweet herb liquor
-  350 g of sugar
-  1 tbsp of powdered vanilla
-  500 ml of milk

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