Rice pudding with raisins
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | 1% low-fat milk |
| ½ | cup | Uncooked long-grain rice |
| ½ | cup | Raisins |
| 1 | large | Egg |
| Whites from 2 large eggs | ||
| ½ | cup | Granulated sugar |
| 1 | cup | Evaporated skim milk |
| 1½ | teaspoon | Vanilla |
| Nutmeg | ||
| 1. | In | large, heavy saucepan,combine milk, rice, and raisins; bring to a |
Directions
boil over medium-high heat. Reduce heat and boil gently, uncovered, 20 minutes, stirring often, until rice is almost tender. 2. Meanwhile, in medium bowl, whisk egg, egg whites, sugarand evaporated milk until blended.
3. Gradually add rice mixture, stirring constantly. Stir over low heat about 3 minutes, or until mixture is slightly thickened. Remove from heat and stir in vanilla. 4. Pour into a shallow 6-cup dish or individual dessert glasses. Serve warm or cold, sprinkled with nutmeg.
Per ½ cup serving: 190 cal, 9g pro, 34g car, 2g fat, 9% cal from fat, 30 mg chol, 122mg sod.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini