|
1 3/4 cups skim milk
2 tablespoons brown sugar
1/8 teaspoon salt
1/3 cup rice
2 1/2 whole egg whites, slightly beaten
2/3 teaspoon vanilla extract
2 tablespoons raisins, seedless
1 tablespoon granulated sugar
1 tablespoon ground cinnamon
1/16 teaspoon ground nutmeg
Preparation:
| 1. | In a medium sauce pan, combine milk, brown sugar, and salt.
|
| 2. | Heat just until small bubbles form around the edge of pan.
|
| 3. | Stir in rice.
|
| 4. | Cover and cook over low heat for 35-45 minutes or until most of the milk is absorbed and rice is tender.
|
| 5. | Stir in slightly beaten egg whites.
|
| 6. | Return to low heat, stirring constantly, until thickened.
|
| 7. | Stir in vanilla and raisins.
|
| 8. | In a small bowl, combine sugar, cinnamon, and nutmeg.
|
| 9. | Pour pudding into serving dishes and sprinkle with cinnamon, sugar, and nutmeg mixture.
|
| 10. | Serve warm or cold. |
Serves: 5
|
