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Raisin Rice Pudding Tarts

No recipe image available.Old-time vanilla rice custard with raisins is baked in individual pastry tarts with sprinkling of ground nutmeg.

Recipe Ingredients:

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)

Cooking Directions:

  1. 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.
  2. 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.
  3. Pour equal amounts into partially baked pastry shells; sprinkle with nutmeg. Place tarts on baking sheet.
  4. 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.
  5. 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.