Old Fashioned Rice Pudding
|Uncooked short grain white rice||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Pear nectar/Apricot nectar||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Skim milk||1 Quart|
|Sugar||1⁄2 Cup (8 tbs)|
|Nonfat dry milk powder||1⁄2 Cup (8 tbs)|
|Fat free egg substitute||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
|Dark raisins||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
1. Combine the rice, nectar, and water in a 4-quart pot, and bring the mixture to a boil over high heat. Reduce the heat to low, stir once, and cover. Simmer for 15 minutes, or until the rice is almost tender and most of the liquid has been absorbed.
2. Add the milk, sugar, and nonfat dry milk to the rice mixture, and cook over medium heat, stirring constantly, until the mixture just begins to boil. Reduce the heat to low. Stir 1/2 cup of the hot rice mixture into the egg substitute. Then return the mixture to the pot. Cook and stir for 2 to 3 minutes, or until the pudding thickens slightly. (Do not let it boil.) Remove the pot from the heat, and stir in the vanilla extract and raisins.
3. Coat a 2 1/2-quart casserole dish with nonstick cooking spray, and pour the pudding into the dish. Sprinkle the nutmeg over the top, and place the dish in a pan filled with 1 inch of hot water.
4. Bake at 350°F for 1 hour and 10 minutes, or until a sharp knife inserted midway between the rim of the dish and the center comes out clean. Cool to room temperature. Cover and chill for several hours or overnight before serving.