Rice pudding tarts

8 Servings

Ingredients

Quantity Ingredient
1 cup Cooked Rice
¼ cup Seedless Raisins
1¾ cup 2% Low-Fat Milk
½ teaspoon Vanilla Extract
8 Individual Tart Pastry
Shells, partially baked and
Cooled
¼ cup Sugar
⅛ teaspoon Salt
1 Egg
¼ teaspoon Almond Extract
⅛ teaspoon Ground Nutmeg
Sweetned Whipped Cream(opt)
Sliced Fresh Fruit (opt)

Directions

1. Preheat oven to 350F. 2. In a medium saucepan, combine rice, sugar raisins and salt and 1 cup of the milk. Stirring frequently, cook over medium-low heat until thick and creamy, about 25-35 minutes. 3.

Meanwhile, in small bowl, beat together egg and egg whites. Remove hot rice mixture from heat; stir a small amount of the hot rice mixture in beaten eggs. Stir egg mixture into hot rice mixture, then return to saucepan. Stir in remaining ¾ c milk and vanilla and almond extracts. Spoon equal amounts of pudding into pastry shells, sprinkle with nutmeg and place on a baking sheet. Bake for 25-30 minutes or until pudding is set. Let cool on wire rack for 1 hour.

Use a knife to carefully loosen edges of tarts from tart pans and unmold. Serve at room temperature with whipped cream and fruit, if desired. Refrigerate remaining tarts. Note: Medium or short grain rice will make a creamier pudding. Also, instead of tart pastry shells, you can use a package of refrigerated un- baked pie crusts.

Trim piecrusts to fit into 8 individual tart pans and bake for 5 minutes at 450F.

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