Yield: 9 servings
|\N \N||Vegetable cooking spray|
|½ cup||Short-grain rice; uncooked|
|4½ cup||Skim milk|
|12 ounces||Evaporated skim milk; canned|
|1 teaspoon||Vanilla extract|
|¼ teaspoon||Grated nutmeg|
|¼ teaspoon||Ground cinnamon|
|1 pinch||Salt; optional|
|½ cup||Raisins; optional|
1. Preheat oven to 300F degrees. Sprinkle rice over the bottom of a two-to-three quart ovenproof baking dish. Add sugar, fresh and evaporated skim milk, and vanilla to rice, stirring well to combine.
2. Sprinkle cornstarch over milk a teaspoon at a time, stirring well to dissolve after each addition. Stir in nutmeg, cinnamon and salt.
3. Bake one hour, stirring every 20 minutes to prevent rice from sticking to bottom of dish. Increase heat to 350 degrees. Stir in raisins if using and bake an additional 45 minutes to an hour continuing to stir after every 15 to 20 minutes. Serve hot, warm or cover and refrigerate to serve cold.
*INFO* Recipes from the Channel 5 Eyewitness News at Noon; ; Presented: 2/27/98 KSL
Television (Salt Lake City, UT) 1998 Prep:10 min.; Cook: 1hr 45min.; Serves: 9 EACH: 205 calories; 8g protein; 43g carbohydrates; 0.4g fat (2%). >est by kitpath@... 12/98 Recipe by: Mary E. Ross, Author The Art of Low Fat Cooking Posted to EAT-LF Digest by kitpath@... on Dec 14, 1998, converted by MM_Buster v2.0l.