Mini tarts with a single
vanilla wafer cookie crust topped with a cheesecake-like rice
filling and baked.
Rice
Pudding Tarts
- 2 (8-ounce) packages cream
cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups cooked rice
12 vanilla wafers
- Beat cream cheese, sugar,
eggs and vanilla in large bowl; stir in rice.
- Place a vanilla wafer
in the bottom of 12 muffin paper cups or greased 12-cup muffin
pan.
- Spoon rice mixture over
vanilla wafers, filling each cup.
- Bake at 375°F (190°C) 15 to 20 minutes. Let cool.
- Serve chilled or at room
temperature.
Makes 12 servings.
Recipe provided courtesy of the USA Rice Federation.
