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Rice Pudding

desserts, puddings & custards, rice & grains

2 egg whites
1 egg
2 cups cooked rice
1/2 cup sugar
1/2 cup golden raisins
2 cups skim milk
1/2 teaspoon vanilla
1/4 teaspoon ground cardamom

Heat oven to 325 degrees. Beat egg whites and egg in ungreased 1-1/2-quart casserole. Stir in remaining ingredients. Bake uncovered 50 to 60 minutes, stirring after 30 minutes, until knife inserted halfway between center and edge comes out clean. Serve warm or cold. Immediately refrigerate any remaining pudding. 8 SERVINGS (ABOUT 1/2 CUP EACH). MICROWAVE DIRECTIONS: Prepare as directed--except use 1-1/2-quart microwavable casserole and decrease skim milk to 1-1/2 cups. Elevate casserole on inverted microwavable pie plate in microwave oven. Microwave uncovered on medium (50%) 8 to 10 minutes, stirring every 3 minutes, just until creamy. (Pudding will continue to cook while standing.) Let stand uncovered on heatproof surface 10 minutes. Sprinkle with ground cinnamon if desired. Cover and refrigerate any remaining pudding.

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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 8 servings

Preparation Time: 0:00

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