---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice Pudding (Hess)
 Categories: Diabetic, Puddings, Desserts
      Yield: 4 Servings
 
      2 c  Skim milk;
      2 md Eggs; beaten
      2 tb Sugar or substitute
    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 F. Prepare a 1 qt casserole dish 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 until done. Remove casserole from water and chill in
  refrigerator. This pudding may be served warm or chilled as you
  prefer.
  
  Exchanges: 1-1/2 Starch/bread + 1 Lean meat

  Per serving: 159 Cal; 25 g Cho; 8 g Pro; 3 g Fat; 221 mg Sod;
  139 mg Cho;

  Low-sodium diets: Omit salt from recipe.
  
  Recipe by Mary Abbott Hess, R.D., M.S. and Katharine Middleton

  Recipe FROM: The Art of Cooking for the Diabetic
  
  Posted by: Nancy O'Brion
 
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