MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Rice Pudding
  Categories: Diabetic, Rice, Desserts
       Yield: 4 nice folks
  
       2 c  Skim milk;                          1 ts Ground cinnamon;
       2 md Eggs; beaten                        1 ts Pure vanilla extract;
       2 tb Sugar;(or sugar sub equals          1 c  Cooked rice, cold
            -2 tbs sugar                        2 tb Seedless raisins;
     1/4 ts Salt;                          
  
   Preheat oven to 350 degrees.  Prepare a 1-quart casserole with
   vegetable pan-coating.  Scald (heat) milk in to top of a double
   boiler over simmering water.  Combine eggs, sugar salt, cinnamon, and
   vanilla.  Pour hot milk on top slowly, stirring to mix well.  Spread
   rice in the bottom of the casserole; scatter raisins evenly over
   rice; pour milk mixture carefully on top.  Place casserole in pan of
   hot water coming almost up to the top of the casserole.  Bake about
   45 minutes or serole from water and chill in refrigerator.  This
   pudding may be served warm or chilled. as you prefer.
   
   Food Excahnge pre serving: 1 1/2 STARCH/BREAD EXCHANGE + 1 LEAN MEAT
   EXCHANGE.  CAL: 159; CHO: 25g; PRO: 8g; FAT: 3g; SOD: 221; CHO: 139;
   Low-sodium diets: Omit salt when cooking rice omit salt from recipe.
   
   Source: The Art of Cooking for the Diabetic by Mary Abbott
   Hess.,R.D.,M.S. and Katharine Middleton.
   
   Brought to you and yours via Nancy O'Brion and her Meal-Master
  
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