2 c. skim milk
1/3 c. sugar
1/4 tsp. salt
2 tbsp. Fleischmann's butter
1/2 c. Eggbeaters (1/2 container)
1 c. cooked rice
1/2 c. dark seedless raisins
1 tsp. vanilla extract

Scald milk; add sugar, salt, and butter. Stir until butter is melted. Add milk mixture slowly to Eggbeaters, stirring constantly. Stir in rice, raisins and vanilla extract. Divide mixture into 7 (6 oz.) custard cups. Set in a pan of hot water, about 1 inch deep. Bake at 350 degrees for 25-30 minutes or until knife inserted in center of custard comes out clean. Makes 7 servings.

SPICY RICE CUSTARD:

Process as above but stir in 1/4 teaspoon ground nutmeg with vanilla extract.