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LOW CALORIE CUSTARD RICE PUDDING 
2 c. skim milk
1/8 tsp. cinnamon
1/4 c. sugar
2 tbsp. raisins, (optional)
3 tbsp. rice, uncooked
1 egg, lightly beaten
1/2 tsp. vanilla

In 1 quart saucepan, combine milk with rice, cinnamon and a dash of salt (salt is optional). Bring to a simmer over low heat and cook covered, 30 minutes, or until rice is tender, stirring occasionally.

In small bowl, beat egg until foamy, then beat in sugar and vanilla. Beat a little of the boiling rice mixture into egg mixture, then pour back into saucepan with remaining rice mixture, stirring constantly. Do not cook pudding after adding egg. Stir in raisins. Cool 10 minutes. Pour into serving dishes. Chill several hours or overnight, covered with plastic wrap. Serve chilled. Makes 3 servings of about 190 calories each.

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