Rice Pudding

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Title: Rice Pudding
Categories: Diabetic, Rice, Desserts
Yield: 4 nice folks

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

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.

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