Best 3 Almond Rice Pudding Tart 3 Ww Points Recipes

LEMON AND ALMOND RICE PUDDING

Steps:

• In a heavy, medium saucepan, combine the milk, rice, sugar, vanilla seeds, vanilla pod, and salt. Bring to a boil over medium heat, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, until the rice is tender, about 35 minutes. In a medium bowl, mix together the lemon juice, amaretto, and lemon zest. Slowly stir the lemon mixture into the rice mixture and cook for 10 minutes longer. Remove the vanilla pod and discard. Stir in the whipping cream (mixture will still be runny but will thicken as it cools). Spoon the rice pudding into bowls. Cover and refrigerate for at least 4 hours.
• Sprinkle the chilled rice pudding with sliced almonds and serve.

BELGIAN RICE TART (TARTE AU RIZ)

Steps:

• Bring 2 cups milk, rice and 3 1/2 ounces sugar to a soft boil, cover and let simmer for about 30 minutes.
• Mix yeast with 1 tablespoon of the 1/4 cup milk and 1 tablespoon sugar until smooth.
• Sift flour and salt into a bowl, make a well in the middle.
• Mix rest of the 1/4 cup milk with oil and egg.
• Pour yeast mixture into the well and cut butter into the flour.
• Add milk-oil-egg mixture and knead so you get a soft dough.
• Let rest 30 minutes.
• Remove cooked rice pudding from heat.
• Divide egg, beat white until soft peaks form.
• In a bain-marie, stir rice pudding until slightly cooled, stir in vanilla, then fold in the stiff egg white, incorporate it and then fold in half of the egg yolk. The other half of it will be necessary to baste the rim of the tarte.
• Preheat oven to 480 degrees (430 when fan assisted) and grease a 8-9 inch tart or spring form.
• Knead dough, then spread into tart or spring form.
• Pour rice pudding onto dough, baste rim with remaining egg yolk.
• Bake for 25 to 30 minutes. If tart starts to get dark too quickly, cover with aluminum foil.
• Remove from oven and let cool.
• Serve plain, with hot cherries or cherry pie filling or whatever topping you like.

ALMOND RICE PUDDING TART (3 WW POINTS)

Steps:

• Coat bottom and sides of a 9-inch springform pan with cooking spray.
• Spread toasted almonds in a single layer in bottom of pan.
• Set aside.
• In a heavy-bottomed saucepan, heat milk to boiling.
• Stir in rice, cinnamon and salt.
• Reduce to simmer and cook, stirring occasionally, 15 minutes.
• Add sugar and almond extract and cook, stirring often, 12 to 15 minutes longer or until rice is cooked through and mixture is thick.
• Gently spoon rice mixture into pan and spread evenly, keeping almonds intact on bottom.
• Cool to room temperature.
• Cover and refrigerate just until firm, about 40 minutes.
• To serve, remove sides of pan and invert tart onto serving plate.
• Lift off bottom of pan (almonds will now be imbedded on top of tart).
• Garnish with fresh cherries and serve.