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Creamy Rice Pudding -- w




Source of Recipe


BH&G Quick, Healthy & Delicious Cooking 1993
Creamy Rice Pudding -- w
Serves: 4

1/3 c. water
1/3 c. quick-cooking rice
1/4 c. sugar
4 tsp. cornstarch
1-1/2 c. skim milk
1 beaten egg
1 tsp. margarine
1 tsp. vanilla
1/4 c. raisins

Bring water to boiling. Stir in rice. Cover; remove from heat. Let stand for 5 minutes. Meanwhile, in a heavy medium saucepan, combine sugar and cornstarch. Stir in milk. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into the beaten egg.

Return all of the egg mixture to the saucepan. Cook over medium-low heat till nearly bubbly, but Do Not Boil. Remove from heat. Stir in margarine and vanilla. Stir in rice and raisins. Cover surface with clear plastic wrap. Cool slightly or chill for several hours. Serve the pudding warm or chill and serve cold.

One serving equals: 175 calories�2 gm fat (1 gm saturated�55 mg cholesterol�77 mg sodium�33 gm carbohydrate�1 gm fiber�6 gm protein +++WWP:3