Raisin Rice Pudding Tarts
Old-time vanilla rice custard with raisins is baked in individual pastry tarts with sprinkling of ground nutmeg.
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 in a preheated oven 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.