Rice Pudding
Serving Size : 8
Ingredients for prepare Rice Pudding
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | | egg whites |
| 1 | | egg |
| 2 | cups | cooked rice |
| 1/2 | cup | sugar |
| 1/2 | cup | golden raisins |
| 2 | cups | skim milk |
| 1/2 | teaspoon | vanilla |
| 1/4 | teaspoon | ground cardamom |
recipe Rice Pudding
Heat oven to 325 degrees. Beat egg whites and egg in
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ungreased 1-1/2-quart casserole. Stir in remaining ingredients. Bake uncovered 50 to 60 minutes, stirring after 30 minutes, until knife
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inserted halfway between center and edge comes out clean. Serve warm or cold. Immediately refrigerate any remaining pudding. 8 SERVINGS
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(ABOUT 1/2 CUP EACH). MICROWAVE DIRECTIONS: Prepare as directed--except use 1-1/2-quart microwavable casserole and decrease
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skim milk to 1-1/2 cups. Elevate casserole on inverted microwavable pie plate in microwave oven. Microwave uncovered on medium
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(50%) 8 to 10 minutes, stirring every 3 minutes, just until creamy. (Pudding will continue to cook while standing.) Let
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stand uncovered on heatproof surface 10 minutes. Sprinkle with ground cinnamon if desired. Cover and refrigerate any
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remaining pudding.
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