INGREDIENTS

INSTRUCTIONS

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
medium-low heat until thick and creamy, about 25-35 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 3/4 c 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 25-30 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

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