My mother-in-law, a native of Durango, Mexico, shared this recipe for Mexican flan with me. She finally gave me the custard recipe one Christmas after I begged her for it for years. The original dessert recipe called for only pure vanilla, but I added orange zest. Almond extract is another option.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 3 1/2 cups |
Ingredients
- 1 cup uncooked basmati rice, rinsed and drained
- 2 cups water
- ½ teaspoon salt
- 2 tablespoons olive oil
- ½ (8 ounce) package uncooked fideo noodles
- ½ cup water
- ¼ cup chopped fresh parsley
Instructions
- Bring the basmati rice, 2 cups of water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Sprinkle the fideo noodles into the skillet in a thin layer, and gently cook and stir, turning the noodles frequently, until they fry to a rust-brown color. Pour 1/2 cup of water into the noodles, and bring to a boil. Reduce heat to a simmer, and cook until noodles are tender and water has absorbed, 5 to 8 minutes.
- Gently fluff the cooked basmati rice with a fork, and lightly fold in the cooked fideo and parsley. Add salt to taste.
- If you can’t find fideo noodles (a Spanish short thin pasta) substitute angel hair pasta, broken into 1-inch pieces.
Reviews
This is great when you are serving a really spicy main dish. I made Spicy Bison Balls from this site and they, indeed, where very spicy. I whipped this up to go with them and it was a perfect pairing. I cooked the rice in the rice cooker and the noodles took no time at all. Perfect. I made this for the Western Region Faceless Frenzy July 2012
SORRY BUT THIS HAD ABSOLUTELY NO FLAVOUR. HAD TO ADD FAIR AMOUNT OF SALT AND BUTTER TO MAKE IT PALATABLE. I HAVE A SIMILAR RECIPE WHICH CALLS FOR CHICKEN BROTHER INSTEAD OF WATER AND WHAT A DIFFERENCE. THIS WILL NOT BE IN MY MENU ROTATION.
This was pretty good as an accompaniment to an assertive main dish. Does not have a lot of flavour of its own, but a good background. Would use veggie broth instead of water next time. Thanks!
Great. I used angel hair pasta, broken in thirds, and it worked fine. Next time, I will break the pasta into smaller pieces before cooking.
This was great – I used Uncle Ben’s precooked Basmati rice only because the regular only came in a very large bag and was very expensive….I substituted Angel Hair pasta for the fideo noodles (looked that up on-line) – the texture is great and the flavor wonderful – I used with a beer flavored shrimp scampi – would go with a tangy sausage or any variety of seafood….will make again