Almond Rice Pudding Tart (3 Ww Points)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 3/4 ounce slivered almonds, about 3 tbsp,toasted until golden
• 4 cups skim milk
• 1 cup arborio rice or 1 cup other short-grain rice
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon table salt
• 1/2 cup sugar
• 1/2 teaspoon almond extract (i used vanilla and it tasted great)
• 1 1/2 cups cherries (optional)

Recipe

• 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.