Rice pudding tarts
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Rice pudding tarts
  Rice    Pudding    Tarts    Pie  
Last updated 6/12/2012 1:20:23 AM. Recipe ID 52099. Report a problem with this recipe.
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      Title: Rice pudding tarts
 Categories: Desserts, Pie
      Yield: 8 Servings
 
      1 c  Cooked Rice
    1/4 c  Seedless Raisins
  1 3/4 c  2% Low-Fat Milk
    1/2 ts Vanilla Extract
      8    Individual Tart Pastry
           Shells, partially baked and
           Cooled
    1/4 c  Sugar
    1/8 ts Salt
      1    Egg
    1/4 ts Almond Extract
    1/8 ts Ground Nutmeg
           Sweetned Whipped Cream(opt)
           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.
 




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Recipe ID 52099 (Apr 03, 2005)

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