Baked Rice Custard - cooking recipe

Ingredients

2/3 c. sugar
2 tsp. cornstarch
1/4 tsp. salt
2 3/4 c. 2% low-fat milk
2 large eggs
1 egg white
1 c. cooked white rice (cooked without salt or fat)
1/4 c. raisins
1/2 tsp. vanilla extract
vegetable cooking spray
1/8 tsp. ground nutmeg

Preparation

Combine the first 3 ingredients; set aside.
Place milk in heavy saucepan; cook over medium heat, stirring constantly, until almost boiling.
Remove from heat and gradually stir in sugar mixture.
Beat eggs and egg white until frothy.
Gradually stir 1/4 of hot mixture into eggs.
Add to remaining hot mixture, stirring constantly.
Stir in rice, raisins and vanilla.
Pour into a 1 1/2-quart baking dish coated with cooking spray.
Place baking dish in a 13 x 9 x 2-inch baking dish.
Add water to pan to depth of 1 inch.
Bake at 325\u00b0 for 30 minutes.
Stir custard gently and bake 10 minutes.
Stir custard and sprinkle with nutmeg.
Bake 10 to 15 minutes or until a knife inserted halfway between center and edge of dish comes out clean.
Remove baking dish from water; cool.
Cover and chill 3 to 4 hours.
Yields 9 servings (153 calories, 16% from fat per 1/2-cup serving).