Old fashioned and comforting
raisin and rice vanilla-almond custard baked in individual pastry
tarts with sprinkling of ground nutmeg.
Raisin
Rice Pudding Tarts
- 8 partially baked and
cooled tart pastry shells*
1 cup cooked rice**
1/4 cup granulated sugar
1/4 cup seedless raisins
1/8 teaspoon salt
1 cup 2% milk
3 large egg whites
1 large egg yolk
3/4 cup 2% milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon ground nutmeg for garnish
Sweetened whipped cream for garnish (optional)
Sliced fresh fruit for garnish (optional)
- Combine rice, sugar, raisins,
salt and milk in medium saucepan over medium-low heat. Cook,
stirring frequently, until thick and creamy, about 25 to 35 minutes.
- Beat egg whites and yolk
in small bowl. Remove pudding from heat; add small amount of
hot rice mixture to beaten eggs. Return to saucepan; stir in
milk and extracts.
- Pour equal amounts into
partially baked pastry shells; sprinkle with nutmeg. Place tarts
on baking sheet.
- Bake at 350°F (175°C)
25 to 35 minutes, or until pudding is set. Cool on wire rack
one hour. Use knife to loosen edges and unmold.
- Serve at room temperature.
Serve with whipped cream and fruit, if desired. Refrigerate remaining
tarts.
Makes 8 servings.
*Refrigerated unbaked pie
crusts may be used. Bake 5 minutes at 450°F (230°C).
**Medium or short grain
rice will make a creamier pudding.
Recipe provided courtesy of the USA Rice Federation.
