Print Rice Pudding Tart

Rice Pudding Tart

1 Basic Tart Crust (baked)

1 cup cooked rice

1 cup low-fat milk

1/3 cup sugar

1/4 cup seedless raisins

1/8 tsp salt

2 eggs, beaten

3/4 cup heavy cream

1/2 tsp vanilla

1/4 tsp almond extract

1/8 tsp ground nutmeg for garnish

Fresh berries for garnish

Fresh mint for garnish

Preheat oven to 350 degrees.

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.

Pour into crust.

Sprinkle with nutmeg.

Bake 20 to 30 minutes or until pudding is set.

Cool on wire until it's room temperature.

Garnish with berries and mint.