Rice Pudding - cooking recipe

Ingredients

2 c. skim milk
3 Tbsp. raw long-grain rice
3 Tbsp. sugar
1/2 tsp. vanilla extract
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1/4 c. light or dark raisins

Preparation

Mix all ingredients together; place in a 1-quart ovenproof casserole. Bake at 325\u00b0, uncovered, for 2 to 2 1/4 hours or until rice is tender, occasionally stirring the surface skin into the pudding as it forms. Serve warm or cold. If served cold, stir in enough skim milk to thin the pudding to desired consistency. Yields 6 servings. Contains approximately 90 calories per serving.