Eggbeater Rice Custard Recipe

• 2 c. skim lowfat milk
• 3 pkg. Sweet 'n Low
• 2 tbsp. corn oil butter
• 1/2 c. Eggbeaters
• 1 c. cooked rice
• 1/2 c. raisins
• 1 teaspoon vanilla extract
• Nutmeg

1. Scald lowfat milk, add in sugar and butter.
2. Stir till blended.
3. Add in to Eggbeaters, stirring with whisk.
4. Stir in rice, raisins and vanilla extract.
5. Pour into 6-8 custard c. and sprinkle with nutmeg.
6. Place c. in pan of water 1 inch deep.
7. Bake at 350 degrees for 25-30 min till knife inserted in center of custard comes out clean.
8. Also can pour into 1 qt baking dish, set in pan of water 1 inch deep.
9. Bake 45-60 min.

milk, n, corn oil butter, eggbeaters, rice, raisins, vanilla, nutmeg

Taken from cookeatshare.com/recipes/eggbeater-rice-custard-16860 (may not work)