Almond Rice Pudding Tart (3 WW points)

Total Time
Prep 20 mins
Cook 30 mins

Weight Watchers did it again. I've never made Rice pudding before and this was WONDERFUL. Serving size is 1/8 of tart. 3 WW points per serving

Ingredients Nutrition


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

I couldn't get the tart to come out of the pan. So I just cut it and served it the way it was. Nice mild flavor. Just what I was craving.

qwerty3020 April 03, 2006