Baked Rice Custard Pudding - cooking recipe

Ingredients

2/3 c. sugar
2 tsp. cornstarch
1/4 tsp. salt
2 3/4 c. skim milk
2 eggs
1 c. cooked rice
1/4 c. raisins
1/2 tsp. vanilla
nutmeg

Preparation

Combine first 3 ingredients.
Heat milk in saucepan until almost boiling.
Remove.
Stir in sugar mixture.
Beat eggs until foamy.
Stir 1/4 hot mix into eggs.
Add remaining.
Stir in rice, raisins and vanilla.
Pour into 1 1/2-quart baking dish, coated with cooking spray.
Sprinkle nutmeg.
Place in pan of water. Bake until knife comes out clean.
After 30 minutes, stir.
Bake approximately 1 hour.