Description Edit

Makes 8 to 10 servings.

Ingredients Edit

Directions Edit

  1. Combine rice, Sugar, butter, salt, milk, vanilla and almond extract in large saucepan.
  2. Bring to a boil. Stir once; cover and simmer 50 minutes, or until rice is tender, stirring occasionally. Cool.
  3. Beat together egg yolks and 1/4 cup cream; stir into rice mixture.
  4. Sprinkle crumbs over bottom of greased 9-inch springform pan; spread rice mixture on top.
  5. Refrigerate until chilled, about 1 hour.
  6. Remove flan ring. Transfer rice layer onto serving plate.
  7. Whip remaining 3/4 cup cream and spread over rice.
  8. Keep refrigerated until serving time.
  9. Just before serving, arrange strawberries and blueberries in an attractive pattern over cream.

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