Rice Pudding Tarts
Old fashioned rice and raisin custard baked in individual pastry tarts.
1 cup cooked rice
1 cup low-fat milk
1/3 cup granulated sugar
1/4 cup seedless raisins
1/8 teaspoon salt
2 large eggs, beaten
3/4 cup heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
6 frozen tartlet pastry shells, partially baked and cooled
1/8 teaspoon ground nutmeg for garnish
Fresh berries for garnish
Fresh mint for garnish
- Combine rice, milk, sugar, raisins and salt in medium saucepan. Cook over medium-low heat 30 to 35 minutes or until thick and creamy, stirring frequently.
- Remove from heat; add one-fourth rice mixture to eggs. Return egg mixture to saucepan; stir in cream and extracts.
- Spoon equally into pastry shells; sprinkle with nutmeg. Place tarts on baking sheet.
- Bake in a preheated oven at 350°F (175°C) 20 to 30 minutes or until pudding is set. Cool on wire rack 1 hour. Use knife to loosen pastries from aluminum container; unmold.
- Garnish with berries and mint. Serve at room temperature. Refrigerate remaining tarts.
Makes 6 servings.
Recipe and photograph provided courtesy of USA Rice Federation.