Rice Pudding - cooking recipe

Ingredients

2 Tbsp. rice (uncooked)
1 c. skim milk
1 tsp. vanilla
1/4 tsp. cinnamon
liquid artificial sweetener to taste

Preparation

Wash the rice.
Place in individual casserole.
Pout 1/2 cup of milk over the rice.
Set the dish in a pan of water.
Bake in moderate oven.
Allow to bake until brown crust forms.
As the milk is absorbed by the cooking rice, pour the remaining milk into the dish.
During the last part of the cooking, add the vanilla and cinnamon.
As soon as the rice is soft, remove from the oven and chill.
Raisins can be added with the cinnamon.
Yield: 1 serving. Carbohydrate 22 g, protein 10 g, fat 10 g, calories 218.
One serving = 1 fruit exchange, 1 milk exchange.
Add 1 fruit exchange if raisins are added.