This is a favorite way of using extra rice after Chinese meals.

2 c. skim milk
2 med. eggs, beaten
2 tbsp. sugar
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 tsp. pure vanilla extract
1 c. cold cooked rice
2 tbsp. seedless raisins

Preheat oven to 350 degrees. Prepare a 1 quart casserole with vegetable pan-coating. Scald (heat) milk in the top of a double boiler over simmering water. Combine eggs, sugar, salt, cinnamon and vanilla. Pour hot milk on top slowly, stirring to mix well. Spread rice in the bottom of the casserole; scatter raisins evenly over rice; pour milk mixture carefully on top.

Place casserole in pan of hot water with hot water coming almost up to the top of the casserole. Bake about 45 minutes or until knife tip inserted in center comes out clean. Remove casserole from water and chill in refrigerator. This pudding may be served warm or chilled, as you prefer. 1 serving: 3/4 cup. Food Exchanges per serving: 1 1/2 Starch plus 1 Meat.