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Rice Pudding Tartlets Recipe

Photo by: Taste of Home

Crisp rice cereal cups make a nice edible bowl for rice pudding. Prepared rice pudding can be found in the refrigerated deli section of your local grocery store.

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6 Servings
Prep/Total Time: 25 min.

Ingredients

10 large marshmallows
1 tablespoon butter
1-1/2 cups crisp rice cereal
1/4 cup flaked coconut
1 carton (16 ounces) prepared rice pudding
1 tablespoon cold milk
1/2 cup golden raisins
Ground cinnamon, optional

Directions

In a large microwave-safe bowl, microwave the marshmallows and butter until melted; stir until smooth. Stir in the cereal and coconut until combined.
Coat six 6-oz. custard cups with cooking spray; press 1/4 cup cereal mixture onto the bottom and up the sides of each cup. Let stand for 15 minutes.
In a large bowl, combine the pudding, milk and raisins. Remove cereal cups from custard cups; fill with pudding mixture. Sprinkle with cinnamon if desired. Yield: 6 servings.

Nutritional Analysis: 1 serving equals 227 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 153 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein.

Rice Pudding Tartlets published in Weeknight Cooking Made Easy Annual 2005, p310

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