A single Rice Pudding Tart on a fancy plate with a side of berries.

Rice Pudding Tarts

  • Servings
    6

Ingredients

  • 1 cup cooked rice
  • 1 cup low-fat milk
  • ⅓ cup sugar
  • ¼ cup seedless raisins
  • ⅛ teaspoon salt
  • 2 eggs, beaten
  • ¾ cup heavy cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 6 frozen tartlet pastry shells, partially baked and cooled
  • ⅛ teaspoon ground nutmeg for garnish
  • fresh berries (blueberry, raspberry, blackberry, strawberry), for garnish
  • fresh mint, for garnish

Directions

  • Combine rice, milk, sugar, raisins and salt in medium saucepan. Cook over medium-low heat 30 to 35 minutes or until thick and creamy, stirring frequently.

  • Remove from heat; add one-fourth rice mixture to eggs. Return egg mixture to saucepan; stir in cream and extracts. Spoon equally into pastry shells; sprinkle with nutmeg.

  • Place tarts on baking sheet. Bake at 350 degrees 20 to 30 minutes or until pudding is set. Cool on wire rack 1 hour. Use knife to loosen pastries from aluminum container; unmold.

  • Garnish with berries and mint. Serve at room temperature. Refrigerate remaining tarts.

Nutrition Facts

  • Calories 353
  • Total Fat 20g
  • Cholesterol 118mg
  • Sodium 214mg
  • Carbohydrates 37g
  • Dietary Fiber 1g
  • Protein 7g