Easy Rice Pudding Recipe
2 egg whites
1 egg
2 cups cooked white rice
1/2 cup sugar
1/2 cup raisins
2 cups skim milk
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
Heat oven to 325 degrees. Beat eggs and egg whites in an ungreased 1.5-quart casserole. Stir in remaining ingredients and bake uncovered for 50-60 minutes, stirring after 30 minutes. Pudding is done when an inserted knife comes out clean. Serve warm or cold; refrigerate after cooling 20 minutes.
Microwave directions: prepare as directed, using a microwave safe casserole and decrease skim milk to 1 1/2 cups instead of 2 cups. Elevate casserole on an inverted microwave safe pie plate. Cook for 8-10 minutes, stirring every 3 minutes, or until pudding is creamy. Let stand uncovered for 10 minutes, pudding will continue to cook.
Makes 8 Servings
Serving Size: 4-6 ounces
Nutrients per serving:
Calories: 174
Total fat: 1 gram
Saturated fat: trace
Cholesterol: 24 mg
Sodium: 54 mg
Carbohydrate: 37 grams
Protein: 5 grams
Dietary fiber: 1 gram
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