Recipe - Pumpkin Ring

1 cup Water
One half cup Uncooked jasmati rice (??? I
used brown rice)
1 tablespoon Grated lemon rind
1 3inch cinnamon stick (I
used One fourth t. ground
cinnamon)
1 cup Canned pumpkin
1 cup Skim milk
One half cup Sugar
1 teaspoon Pumpkin pie spice
1 cn (12oz) evaporated skim milk
1 lg Egg
2 lg Egg whites
One half cup Raisins
Cooking spray

Hi! This is from this month's Weight Watcher's magazine. IMHO it's a little
too sweet for breakfast, but makes a great dessert! It has a wonderful
custardy top layer.

Bring water to a boil in a medium saucepan; add rice, lemon rind and
cinnamon stick. Cover, reduce heat to low, and simmer 20 minutes or until
rice is tender and liquid is absorbed. Remove from heat; let stand,
covered, 10 minutes. Discard cinnamon stick.

Preheat oven to 325 F.

Combine pumpkin and next 6 ingredients in a large bowl; stir well with a
whisk. Stir in rice mixture and raisins. Pour mixture into a 2 One half quart
casserole coated with cooking spray. Bake at 325 F for 15 minutes, and stir
well. Bake an additional 15 minutes, and stir well. Bake 1 hour and 10
minutes (do not stir) or until a knife inserted in center comes out clean.
Serve warm, or chilled. Yield: 6 servings.

Per serving: 251 calories (5% from fat); 10 g protein; 1.5 g fat; 50.8 g
carbo; 2.5 g fiber; 39 mg chol; 1.9 mg iron; 123 mg sodium; 251 mg calcium
Posted to fatfree digest V97 #198 by Peter Denholm pjemme@ibm.net on Sep
02, 1997