Rice Pudding
A snack/treat with the nutrition of a healthy meal–a good ratio of protein and high-fiber carbohydrates yet low in fat. Serve it warm or cold as a ?meal? in a 6-meal-a-day eating plan. It makes a good breakfast, after-school snack for the kids, or a nice bedtime snack for the whole family.
Ingredients:
6 cups skim milk
1 cup uncooked brown rice
2/3 cup granular Splenda or 8 packets reg. Splenda (divided)
1/2 tsp salt (divided)
12 egg whites
4 whole eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1/3 cup powdered skim milk
1 cup of raisins
Slivered almonds
Directions:
In heavy sauce pan, combine skim milk, brown rice, half of the Splenda and half of the salt. Bring to boil. Reduce to low heat and, stirring regularly, cook until the rice is plump and tender. This may take an hour or more. Add more milk 1/2 cup at a time to be sure there is enough for the rice to absorb without sticking to the bottom of the pan. Remove from heat.
In a blender combine and blend thoroughly the egg whites, whole eggs, remaining salt and Splenda, cinnamon, nutmeg, vanilla, and powdered skim milk.
In a large casserole dish, lightly greased with olive oil, combine the egg mixture and cooked rice. Stir in the raisins. Scatter the almonds over the top.
Bake in a 325-degree oven for 30-40 minutes. Check for doneness by inserting a knife just in from the edge. If it comes out clean it is done. The center will continue to set as the custard cools.
Number Of Servings:6-10
Preparation Time:2 hours–only 15 minutes of it on task for the cook
