RCI-RC.005.0042.001
Raisin Rice Cereal
Makes 8 servings
Prep5 min
Cook25 min
Total30 min
Servings4
Difficultyadvanced
Ingredients
- partially baked and cooled tart pastry shells*8 unit
- cooked rice**1 cup
- 1/4 cup
- 1/4 cup
- 1/8 teaspoon
- 1 cup
- 3 unit
- 1 unit
- 3/4 cup
- 1/2 teaspoon
- 1/4 teaspoon
- 1/8 teaspoon
- 1 unit
- sliced fresh fruit for garnish (optional)1 unit
Method
1
Combine cooked rice, sugar, seedless raisins, salt, and 1 cup of 2% milk in a medium saucepan over medium heat.
2
Stir the rice mixture constantly until it reaches a gentle simmer, then reduce heat to low.
5 minutes
3
Continue heating the rice mixture, stirring frequently, until the rice begins to soften and absorb the milk.
10 minutes
4
In a separate bowl, whisk together 3 egg whites, 1 egg yolk, 3/4 cup of 2% milk, vanilla extract, and almond extract until well combined.
5
Slowly pour the egg mixture into the hot rice mixture while stirring constantly to temper the eggs and prevent scrambling.
2 minutes
6
Continue cooking and stirring until the custard thickens slightly and coats the back of a spoon, about 5 minutes.
5 minutes
7
Remove the rice custard from heat and let cool for 5 minutes, stirring occasionally.
8
Spoon the warm rice custard filling into each of the 8 prepared tart pastry shells, dividing evenly.
9
Garnish each tart with a light dusting of ground nutmeg, and optional sweetened whipped cream and fresh fruit if desired.
10
Allow the tarts to rest at room temperature for 10 minutes before serving, or refrigerate until chilled.