Rice adds a nice, toothsome texture to soft and creamy flan. A gluten-free dessert.
4 large eggs
1 cup milk
1 cup cooked rice
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 tablespoon sugar mixed with 1 teaspoon ground cinnamon
- Beat eggs in large mixing bowl. Add milk, rice, condensed milk and vanilla; mix well. Pour into greased shallow 1 1/2-quart baking dish. Sprinkle sugar-and-cinnamon mixture over top. Set dish in pan containing 1-inch of hot water.
- Bake in a preheated oven at 350°F (175°F) for 45 minutes, or until knife inserted near center comes out clean. Serve warm or chilled.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.