Hi! This is from this months Weight Watchers magazine. IMHO its a little too sweet for breakfast, but makes a great dessert! It has a wonderful custardy top layer. Bring water to a boil in a medium saucepan; add rice, lemon rind and cinnamon stick. Cover, reduce heat to low, and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Discard cinnamon stick. Preheat oven to 325 F. Combine pumpkin and next 6 ingredients in a large bowl; stir well with a whisk. Stir in rice mixture and raisins. Pour mixture into a 2 1/2 quart casserole coated with cooking spray. Bake at 325 F for 15 minutes, and stir well. Bake an additional 15 minutes, and stir well. Bake 1 hour and 10 minutes (do not stir) or until a knife inserted in center comes out clean. Serve warm, or chilled. Yield: 6 servings. Per serving: 251 calories (5% from fat); 10 g protein; 1.5 g fat; 50.8 g carbo; 2.5 g fiber; 39 mg chol; 1.9 mg iron; 123 mg sodium; 251 mg calcium Posted to fatfree digest V97 #198 by Peter Denholm <pjemme@ibm.net> on Sep 02, 1997
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