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The Recipe Instructions |
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Ingredients
2 cup skim milk
2 medium eggs, beaten
2 tbsp sugar, (or sugar sub equals 2 tb
1/4 tsp salt
1 tsp ground cinnamon
1 tsp pure vanilla extract
1 cup cooked rice, cold
2 tbsp seedless raisins
Directions
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
Servings: 4
Diet Rice Pudding (Hess) Recipe brought to you by Diet Recipes To-Go
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