Baked Rice Pudding Recipe

• vegetable cooking spray
• 1/2 c. short-grain rice uncooked
• 3/4 c. sugar
• 4 1/2 c. skim lowfat milk
• 12 ounce evaporated skim lowfat milk canned
• 1 tsp vanilla extract
• 1 Tbsp. cornstarch
• 1/4 tsp grated nutmeg
• 1/4 tsp grnd cinnamon
• 1 pch salt optional
• 1/2 c. raisins optional

1. 1.
2. Preheat oven to 300F degrees.
3. Sprinkle rice over the bottom of a two-to-three qt ovenproof baking dish.
4. Add in sugar, fresh and evaporated skim lowfat milk, and vanilla to rice, stirring well to combine.
5. 2.
6. Sprinkle cornstarch over lowfat milk a tsp.
7. at a time, stirring well to dissolve after each addition.
8. Stir in nutmeg, cinnamon and salt.
9. 3.
10. Bake one hour, stirring every 20 min to prevent rice from sticking to bottom of dish.
11. Increase heat to 350 degrees.
12. Stir in raisins if using and bake an additional 45 min to an hour continuing to stir after every 15 to 20 min.
13. Serve warm, hot or possibly cover and chill to serve cool.
14. Prep:10 minutes.
15. ; Cook: 1hr 45min.
16. ; Serves: 9 EACH: 205 calories; 8g protein;

vegetable cooking spray, shortgrain rice, sugar, milk, milk, vanilla, cornstarch, nutmeg, cinnamon, salt, raisins

Taken from cookeatshare.com/recipes/baked-rice-pudding-75498 (may not work)