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Rice Pudding (Becker)
| Ingredients | |||
| 1 | cup | low-fat milk | |
| 1 | each | packet butter buds | |
| 2 | each | eggs | |
| 2 | tablespoon | sugar, or 3 pk of sugar substitute | |
| 1 | teaspoon | lemon peel, grated | |
| 1 | teaspoon | vanilla | |
| 1/2 | teaspoon | brown rice, uncooked | |
| 1/4 | cup | raisins | |
Directions: | |||
| Preheat ovenm to 325 degrees. Heat milk in saucepan. Add butter Buds and stir unitl dissolved. Heat until mixture simmers. Remove from heat. In separate bowl, beat eggs unmitl frothy. Add sugar, lemon peel, vanilla and nutmeg. Add to milk mixture. Add rice and raisins. Mix well. Pour into 1-quart baking dish. Sprinkle with additional nutmeg. Bake for 30 minutes, or until knife inserted near center comes out clean. | |||
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