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

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