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| 2 Tasse | Skim milk; |
| 2 mittel | Eggs; beaten |
| 2 Esslöffel | Sugar;(or sugar sub equals 2 tbs sugar |
| 1/4 Teelöffel | Salt |
| 1 Teelöffel | Ground cinnamon; |
| 1 Teelöffel | Pure vanilla extract; |
| 1 Tasse | Cooked rice, cold |
| 2 Esslöffel | Seedless raisins; |
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Preheat oven to 350 degrees. Prepare a 1-quart casserole with vegetable pan-coating. Scald (heat) milk in to top of a double boiler over simmering water. Combine eggs, sugar salt, cinnamon, and vanilla. Pour hot milk on top slowly, stirring to mix well. Spread rice in the bottom of the casserole; scatter raisins evenly over rice; pour milk mixture carefully on top. Place casserole in pan of hot water coming almost up to the top of the casserole. Bake about 45 minutes or serole from water and chill in refrigerator. This pudding may be served warm or chilled. As you prefer.
Food Excahnge pre serving: 1 1/2 Starch/Bread Exchange + 1 Lean Meat Exchange. Cal: 159; Cho: 25g; Pro: 8g; Fat: 3g; Sod: 221; Cho: 139; Low-sodium diets: Omit salt when cooking rice omit salt from recipe.
Hess., R.D., M.S. and Katharine Middleton.
Brought to you and yours via Nancy O'Brion and her Meal-Master
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