Pan size: 25–35 cm.
Ingredients
For the custard (Rice Pudding)
- 150g Carolina rice (short-grain)
- 1 liter whole milk
- 100ml heavy cream
- 90g sugar
- 1 tbsp honey
- Zest of ½ orange
- 1 tsp vanilla extract
- 30g butter
- 1½ tbsp cornstarch
- 3 tbsp milk (to dissolve the cornstarch)
- 1 tbsp fine semolina (the “bakery secret” for texture)
For the pastry
- 8 sheets of phyllo dough OR 5–6 sheets of traditional “bougatsa” pastry
For brushing the pastry
- 80g melted butter
- 40ml sunflower oil (this combo makes it extra crunchy)
For the topping
- Powdered sugar
- Ground cinnamon
Instructions
- The Custard: In a pot, boil 350ml of water with the rice for 10 minutes until the water is absorbed. Add the milk, sugar, honey, vanilla, and orange zest. Simmer for 15 minutes, stirring constantly. Add the semolina for better structure. Dissolve the cornstarch in the 3 tbsp of milk and add it to the pot along with the cream and butter. Cook for 3–4 minutes until thick and velvety. Let it cool slightly.
- Assembly: Preheat the oven to 180°C. Mix the melted butter with the oil. Grease the pan and layer 4 phyllo sheets, brushing each one lightly. Let the edges overhang. Spread the cream evenly. Top with the remaining 4 sheets, buttering each. Fold the edges inward loosely to keep it fluffy.
- Baking: Sprinkle the top with a few drops of water (this creates steam for extra crunch). Bake for 40–45 minutes until deep golden brown. Let it rest for 10 minutes before slicing. Dust with powdered sugar and cinnamon.
