1/3 c. raw short grain brown rice, cooked 25 minutes in 1 c. boiling water
3 1/4 c. nonfat milk
1/4 c. dry skim milk
1/2 c. frozen unsweetened apple juice concentrate
2 tsp. vanilla
4 egg whites, beaten until foamy
1 ripe banana, pureed
2/3 c. raisins, plumped 15 minutes in hot water to cover
1 tsp. cinnamon
Nutmeg
1 c. Grapenuts

Scald nonfat milk and dry skim milk. Add apple juice concentrate, vanilla, egg whites and pureed banana. Blend well. Place rice in a 1 quart ovenproof casserole dish. Add raisins and cover with milk mixture. Sprinkle with Grapenuts, cinnamon and nutmeg.

Place casserole in a baking dish with 1 inch of hot water and bake in a preheated 350 degree oven for 45-50 minutes. When a sharp knife is inserted into the custard, it should come out clean when pudding is done.