Combine rice, milk, sugar, raisins and salt in medium saucepan. Cook over medium-low heat; add one-fourth rice mixture to eggs. Return egg mixture to saucepan; stir in cream and extracts. Spoon equally into pastry shells; sprinkle with nutmeg. Place tarts on baking sheet. Bake at 350 degrees 20 to 30 minutes or until pudding is set. Cool on wire rack 1 hour. Use knife to loosen pastries from aluminum container; unmold. Garnish with berries and mint. Serve at room temperature. Refrigerate remaining tarts.

Photo and Recipe Courtesy of The USA Rice Federation.