Directions :
- Preheat oven to 175°C (350°F). Prepare a water bath (bain-marie) large enough to hold the flan dish.
- In a small saucepan, combine sugar and water for caramel (if using); heat until golden brown, then pour into the bottom of a flan or pie dish. Set aside.
- In a medium saucepan, warm milk over medium heat until steaming (do not boil).
- In a large bowl, whisk eggs with sugar until smooth; add cooked rice, vanilla, salt, and cinnamon.
- Gradually pour warm milk into the egg mixture, whisking constantly to avoid curdling.
- Pour the mixture over the caramel in the prepared dish.
- Place the flan dish in the water bath, filling the pan with hot water halfway up the sides of the flan dish.
- Bake 45–55 min until custard is set but slightly wobbly in the center. Remove from oven and cool in water bath 10 min, then remove dish and cool completely.
- Refrigerate at least 2 hours before serving for best texture.
- Optionally, garnish with ground cinnamon or whipped cream.
Recipe Details :
- Prep Time: 15 min
- Cook Time: 50 min
- Chill Time: 2 h
- Total Time: 3 h 5 min
- Servings: 6–8
- Difficulty: Medium
Variations & Substitutions :
- Use coconut milk or almond milk for a dairy-free version.
- Add a splash of rum or orange zest for extra flavor.
- Top with caramelized fruit such as bananas or berries.
- Sprinkle toasted nuts for added texture.
Serving Suggestions :
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