Rice Pudding - cooking recipe

Ingredients

1 c. rice
2 c. water
6 c. skim milk
3 eggs
3/4 c. sugar
1 tsp. salt
1/4 tsp. nutmeg
2/3 c. raisins

Preparation

Rinse rice in hot water.
Cook with 2 cups water, do not drain. Scald milk and add to rice; cook 30 minutes.
Beat eggs in large bowl.
Mix in sugar and salt.
Stir in rice and raisins slowly. Pour into baking dish.
Place dish in pan of water before putting in oven.
Bake at 300\u00b0 for 45 minutes.
Stir rice once or twice while baking, then top with nutmeg.
Yield:
10 cups.
Carbohydrate 32 g, protein 10 g, fat 10 g, calories 236.
One cup = 1 bread starch exchange, 1 1/2 fruit exchange, 1 meat exchange, 1/2 fat exchange.