Caramel Rice Flan - butter

Method

• Heat the oven to 300 degrees.
• Lightly butter, or use cooking spray, on a 1 1/2-quart souffle dish (preferably nonstick).
• In a medium saucepan, bring 2 cups water to a boil.
• Stir in rice and cook for 15 minutes.
• Drain, then add rice to a medium saucepan with 4 cups of the milk, the cinnamon sticks and the ground cardamom.
• Bring to a boil, lower the heat, and simmer for 30 minutes, stirring occasionally, or until the rice is very tender.
• Drain away any milk that has not been absorbed, then put rice into a medium bowl and stir in the lemon zest.
• To make the custard, in a medium saucepan, over medium-low heat, combine the remaining 3/4 cup milk, the cardamom pods and the cream.
• Meanwhile, in a medium bowl whisk together the eggs, yolks, salt and 1/3 cup of the sugar.
• When the milk mixture comes to a simmer, slowly ladle it into the egg mixture, whisking constantly.
• Pour the mixture through a strainer back into the pan (discarding cardamom), then stir in the rice.
• To make the caramel, in a heavy small saucepan stir together the remaining cup of sugar and 1/4 cup water and bring to a boil.
• Cook over high heat for 5 to 8 minutes, swirling the pan occasionally, until the mixture turns a honey-amber shade.
• Immediately pour into the souffle dish, swirling to make sure the caramel coats about 3/4 of the height of the dish.
• Without waiting for the caramel to harden, immediately pour the rice mixture into the caramel-coated souffle dish.
• Fill a large roasting pan halfway with very hot tap water, and place the souffle dish in the roasting pan.
• Cover roasting pan tightly with foil and punch several holes in the foil in the corners of the roasting pan.
• Place the pan in the center of the oven and bake for about 2 hours (start checking after 1 hour and 45 minutes) or until the custard is set around the edges but the center still jiggles slightly.
• Remove dish from the water bath, cool on a rack, then refrigerate until set and cold, at least 6 hours or preferably overnight.
• To serve, place the souffle dish in a large bowl filled with enough boiling water to come halfway up the side of the souffle dish.
• Let stand for 20 minutes, dry the bottom of the souffle dish, then run a knife around the edge of the custard and turn it out onto a platter.
• (It will stick and not look picture perfect.)
• Serve with a spoon.