---------- Recipe via Meal-Master (tm) v8.02
  
       Title: RICE PUDDING (HESS)
  Categories: Diabetic, Grains, Desserts
       Yield: 4 nice folks
  
       2 c  Skim milk;
       2 md Eggs; beaten
       2 tb Sugar;(or sugar sub equals
            -2 tbs sugar
     1/4 ts Salt;
       1 ts Ground cinnamon;
       1 ts Pure vanilla extract;
       1 c  Cooked rice, cold
       2 tb Seedless raisins;
  
   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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