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.