Raisin Rice Cereal

Description
Makes 8 servings

Ingredients

 * 8 partially baked and cooled tart pastry shells*
 * 1 cup cooked rice**
 * 1/4 cup sugar
 * 1/4 cup seedless raisins
 * 1/8 teaspoon salt
 * 1 cup 2% milk
 * 3 egg whites
 * 1 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)

Directions
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 at 350 degrees 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.