2 c Skim milk;
2 md Eggs; beaten
2 tb Sugar;(or sugar sub equals
-2 tbs sugar
1/4 ts Salt;
1 ts Ground cinnamon;
1 ts Pure vanilla extract;
1 c Cooked rice, cold
2 tb Seedless raisins;
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 O'Brion and her
Meal-Master
