For Rice

1. In a medium stock pot, combine the rice and water.  Cover, bring to a boil, then reduce heat to low.
2. Simmer for 20 minutes until water is absorbed.  Remove from heat and fluff with a fork.
3. Allow to cool completely.

For the Broccoli Rice Tart

1. Preheat oven to 350°F or 325°F Convection.  Spray a tart pan with nonstick spray.  Set aside.
2. In a large bowl combine the broccoli, cheese, green onion, red pepper, salt, pepper, cooked rice and eggs until completely blended.
3. Transfer to the prepared tart pan and bake for 45 minutes until golden brown.

For the Rice Paper Flowers

1. While the Broccoli Rice Tart is baking…
2. Line a baking sheet with paper towels, then top with a wire rack.
3. Cut each rice paper sheet into four.  Trace flowers onto each square using a flower shaped cookie cutter or freehand.  Cut out the flowers. 
   

   Some things are better explained in a video…

4. Add around 3 to 4 inches of oil to a medium (4-quart) saucepan.  Attach a candy thermometer (if you have one) and heat the oil to around 350°F.
5. Carefully add a flower and allow it to “poof”.
6. 
7. Remove with a slotted spoon and set on the wire rack to cool.  Repeat with the remaining flowers.  You can also fry the extra bits of rice paper as a nosh for later.
8. Divide the reserved half cup of rice into two.  Using food coloring, color each quarter cup of rice.
9. Place a small scoop of the colored rice into the center of each flower.

To Finish

1. Top each slice of the Broccoli Rice Tart with a flower for garnish.
2. Served to your amazed family and friends.