Ingredients for Almond Rice Pudding Tart 3 Ww Points
- 1/2 cup sliced almonds
- 4 cups whole milk
- 1/2 cup uncooked long-grain white rice
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1/4 cup granulated sugar
- 1 teaspoon almond extract
- fresh cherries (optional for garnish)
- cooking spray
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How to Make Almond Rice Pudding Tart 3 Ww Points
- Coat a 9-inch springform pan with cooking spray.
- Toast 1/2 cup sliced almonds until lightly golden. Spread evenly in the bottom of the prepared pan.
- In a heavy-bottomed saucepan, heat 4 cups whole milk to a boil.
- Stir in 1/2 cup uncooked long-grain rice, 1/2 teaspoon ground cinnamon, and a pinch of salt.
- Reduce heat to a simmer, stirring occasionally, and cook for 15 minutes.
- Add 1/4 cup granulated sugar and 1 teaspoon almond extract. Continue to cook, stirring frequently, for 12-15 minutes more, or until the rice is cooked through and the mixture is thick.
- Gently spoon the rice mixture into the prepared pan, spreading evenly while keeping the almonds intact on the bottom.
- Cool the tart completely to room temperature.
- Cover and refrigerate until firm, about 40 minutes.
- To serve, carefully remove the sides of the springform pan and invert the tart onto a serving plate.
- Lift off the bottom of the pan.
- Garnish with fresh cherries (optional) and serve.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
50g
Fat
1g
Carbs
13g