Description Edit

Makes 8 servings

Ingredients Edit

Directions Edit

  1. Combine rice, Sugar, Raisins, salt and milk in medium saucepan over medium-low heat.
  2. Cook, stirring frequently, until thick and creamy, about 25 to 35 minutes.
  3. Beat egg whites and yolk in small bowl.
  4. Remove pudding from heat; add small amount of hot rice mixture to beaten eggs.
  5. Return to saucepan; stir in milk and extracts.
  6. Pour equal amounts into partially baked pastry shells; sprinkle with nutmeg.
  7. Place tarts on baking sheet. Bake at 350 degrees 25 to 35 minutes, or until pudding is set.
  8. Cool on wire rack one hour. Use knife to loosen edges and unmold.
  9. Serve at room temperature. Serve with whipped cream and fruit, if desired.
  10. Refrigerate remaining tarts.

See also Edit

Community content is available under CC-BY-SA unless otherwise noted.