Recipe - Rice Pudding Wraisins

1 qt 1% lowfat milk
One half cup Uncooked longgrain rice
One half cup Raisins
1 lg Egg
Whites from 2 large eggs
One half cup Granulated sugar
1 cup Evaporated skim milk
1 One half teaspoon Vanilla
Nutmeg

1. In large, heavy saucepan,combine milk, rice, and raisins; bring to a
boil over mediumhigh heat. Reduce heat and boil gently, uncovered, 20
minutes, stirring often, until rice is almost tender. 2. Meanwhile, in
medium bowl, whisk egg, egg whites, sugarand evaporated milk until blended.
3. Gradually add rice mixture, stirring constantly. Stir over low heat
about 3 minutes, or until mixture is slightly thickened. Remove from heat
and stir in vanilla. 4. Pour into a shallow 6cup dish or individual
dessert glasses. Serve warm or cold, sprinkled with nutmeg.

Per One half cup serving: 190 cal, 9g pro, 34g car, 2g fat, 9% cal from fat,
30 mg chol, 122mg sod.

Source: Woman's Day Premier Series: LowFat Meals