Rice Pudding

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Rice Pudding Ingredients

2 c Skim milk;	1 ts Ground cinnamon;
2 md Eggs; beaten	1 ts Pure vanilla extract;
2 tb Sugar;(or sugar sub equals	1 c Cooked rice, cold
1/4 ts Salt;	2 tb Seedless raisins;

Instructions for Rice Pudding

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. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess.,R.D.,M.S. and Katharine Middleton. Brought to you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Main Ingredient: RiceCuisine: Uncategorized

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