Butterscotch-Brown Rice Pudding - cooking recipe

Ingredients

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

Preparation

Place milk in a saucepan.
Cook over medium heat until thoroughly heated.
(Do not boil.)
Remove from heat.
Gradually stir about 1/4 of hot milk into eggs; add to remaining hot milk, stirring constantly.
Stir in rice, sugar and vanilla.
Pour into a 1-quart baking dish coated with cooking spray.
Sprinkle with butterscotch morsels.
Place dish in a shallow pan; add water to a depth of 1 inch.
Bake at 350\u00b0 for 30 minutes or until set.
Remove dish from pan.
Let pudding cool slightly before serving.
This is low-fat.