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Baked Rice Pudding

desserts, puddings & custards, rice & grains

3 egg whites
1 egg
1 1/2 cup skim milk
1/4 cup sugar
1 teaspoon vanilla
2/3 cups cooked rice
2 tablespoons raisins
--and/or snipped dried apricots
1/4 teaspoon finely shredded orange peel; optional
fresh apricots; cut into slices,
-- optional
ground cinnamon; optional

Combine egg whites, egg, milk, sugar, and vanilla in a medium mixing bowl. Beat till well combined but not foamy. Stir in cooked rice, raisins and/or apricots, and, if desired, orange peel. Pour egg mixture into a 1 1/2-quart casserole. Place casserole in a baking pan; add boiling water to the baking pan to a depth of 1 inch.

Bake, uncovered, in a 325 oven for 45 to 55 minutes or till just set, stirring after 35 minutes. Serve warm or chilled, spooned into dessert dishes. If desired, garnish with apricot slices and sprinkle with ground cinnamon.

Makes 5 servings.

Nutrition facts per serving: 136cal., 1 g total fat (0 g sat. fat), 44 mg cholesterol, 84 mg sodium, 24 g carbohydrate., 0 g dietary fiber, 7 g pro. Daily Value: 13% calcium.

Food exchanges: 1/2 milk, 1/2 bread, 1/2 meat.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 5 servings

Preparation Time: 0:00

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