INGREDIENTS (Servings: 12) 3/4 cup of white long grain rice. 6 cups milk 1 cup heavy cream 3/4 cup sugar 2 eggs 1 lemon zest Your favorite sweet pastry dough or store-bought mini tart shells DIRECTIONS Preheat oven at 350°F. In a large saucepan, cook rice and milk on medium heat until the rice is tender. Take off the stove. In a medium bowl beat together the eggs, sugar and lemon zest.  Add the heavy cream. Add the egg mixture in with the rice. Set aside to cool. With rolling pin, roll the pastry dough and with cookie cutter make big enough circles to line muffin tins Line the muffin tins with the pastry dough and fill with the rice custard. Bake in the pre-heated oven for 30 minutes or until cooked.