Butterscotch-Brown Rice Pudding

• 1 1/3 c. skim milk
• 2 eggs, beaten
• 2 c. cooked brown rice
• 2 Tbsp. packed brown sugar
• 1 tsp. vanilla extract
• vegetable cooking spray
• 1/4 c. butterscotch morsels

1. Place milk in a saucepan.
2. Cook over medium heat until thoroughly heated.
3. (Do not boil.)
4. Remove from heat.
5. Gradually stir about 1/4 of hot milk into eggs; add to remaining hot milk, stirring constantly.
6. Stir in rice, sugar and vanilla.
7. Pour into a 1-quart baking dish coated with cooking spray.
8. Sprinkle with butterscotch morsels.
9. Place dish in a shallow pan; add water to a depth of 1 inch.
10. Bake at 350u0b0 for 30 minutes or until set.
11. Remove dish from pan.
12. Let pudding cool slightly before serving.
13. This is low-fat.

milk, eggs, brown rice, brown sugar, vanilla extract, vegetable cooking spray, butterscotch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=400518 (may not work)