Every once in a while I might get whole-grain rice for something special, but for the most part that's what I would use, I put it in a dish that was like a North African chicken that had citrus fruit in it and kind of a cumin rub.

1/2 cup powdered sugar, plus more for rolling.1 teaspoon freshly grated lemon zest.

In a mixer fitted with a paddle, mix the flour and salt in a large bowl.Add the butter and mix the ingredients together into a sandy, crumbly mixture.In a bowl, combine the sour cream and egg yolk until very smooth.

Add to the flour mixture and mix until the dough comes together; the dough may feel a little dry.Form into a disk, wrap it in plastic wrap and chill at least 4 hours or overnight..

In a mixing bowl with a whisk attachment, cream the cream cheese.

Add the egg, powdered sugar, vanilla and lemon zest.. On a work surface thickly dusted with powdered sugar, roll out the pastry to a squarish or rectangular shape, 1/8-inch thick.Add egg yolks, egg, softened butter, 1 tablespoon salt and 2 teaspoons roasted garlic.

(Reserve remaining garlic for another use.)Process until mixture is very smooth, about 1 minute and 30 seconds (do not let mixture get warm).

Add crème fraîche and pulse until incorporated, about 10 times..Fill a large Dutch oven with water to a depth of 3 inches.