Rice Pudding

Serving Size: ¼ cup Yield: 8 servings
Ingredients
- 1 cup lowfat or skim milk
- 1 cup water
- 1 cup rice, uncooked
- 2 large eggs
- 1 cup evaporated (lowfat or fat-free preferred) milk
- 1 teaspoon vanilla
- ¼ cup sugar
- 1⁄8 teaspoon ground cinnamon
Instructions
- In a saucepan, heat milk and water.
- Add rice, bring to a boil, lower heat to simmer; stir mixture every 10 minutes. Cook uncovered until rice is tender, about 30 minutes.
- In a large bowl, mix eggs, ¾ cup evaporated milk, vanilla, and sugar. Set aside.
- Add remaining ¼ cup evaporated milk to rice mixture.
- Spoon 1 cup of rice mixture into egg mixture and stir. Pour egg-rice mixture into remaining rice.
- Heat pudding until it boils, stirring continuously. Remove from heat, and sprinkle with cinnamon.