2 c. skim milk
1/3 c. sugar
1/4 tsp. salt
2 tbsp. butter
1/2 c. Egg Beaters
1 c. cooked rice
1/2 c. raisins
1 tsp. vanilla

Scald milk; add sugar, salt and butter. Stir until butter is melted. Add milk mixture slowly to Egg Beaters, stirring constantly. Stir in rice, raisins and vanilla. Pour into a 1 1/2 qt. casserole. Set in a pan of hot water about 1 inch deep. Bake 20 to 30 minutes at 350 degrees, or until a knife inserted in center of custard comes out clean. If you like, sprinkle with nutmeg before baking. Makes 7 servings, at 160 calories per serving.