Difference between revisions of "Rice Tarts"
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* 12 [[vanilla]] wafers | * 12 [[vanilla]] wafers | ||
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# Beat [[cream cheese]], [[Granulated sugar|Sugar]], [[egg]]s and [[vanilla]] in large bowl; stir in [[rice]]. | # Beat [[cream cheese]], [[Granulated sugar|Sugar]], [[egg]]s and [[vanilla]] in large bowl; stir in [[rice]]. | ||
# Place a [[vanilla]] wafer in the bottom of 12 muffin paper cups or greased 12-cup muffin pan. | # Place a [[vanilla]] wafer in the bottom of 12 muffin paper cups or greased 12-cup muffin pan. | ||
Latest revision as of 18:37, 26 June 2012
Description
Makes 12 tarts.
Ingredients
- 2 8-ounce packages cream cheese, softened
- 3/4 cup Sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups cooked rice
- 12 vanilla wafers
Procedures
- Beat cream cheese, Sugar, eggs and vanilla in large bowl; stir in rice.
- Place a vanilla wafer in the bottom of 12 muffin paper cups or greased 12-cup muffin pan.
- Spoon rice mixture over vanilla wafers, filling each cup.
- Bake at 375 degrees 15 to 20 minutes. Let cool.
- Serve chilled or at room temperature.
