Recipe - Rice Pudding Tarts

1 cup Cooked Rice
One fourth cup Seedless Raisins
1 Three fourths cup 2% LowFat Milk
One half teaspoon Vanilla Extract
8 Individual Tart Pastry
Shells, partially baked and
Cooled
One fourth cup Sugar
1/8 teaspoon Salt
1 Egg
One fourth teaspoon Almond Extract
1/8 teaspoon 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
mediumlow heat until thick and creamy, about 2535 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 Three fourths cup 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 2530 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini