Rice Pudding Tartsdesserts, pies 1 cup cooked rice 1/4 cup seedless raisins 1 3/4 cup 2% low-fat milk 1/2 teaspoon vanilla extract 8 individual tart pastry 1 shells, partially baked and 1 cooled 1/4 cup sugar 1/8 teaspoon salt 1 egg 1/4 teaspoon almond extract 1/8 teaspoon ground nutmeg 1 sweetned whipped cream(opt) 1 sliced fresh fruit (opt) 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 3/4 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. |
