Ingredients
2
cups of cooked white rice
1/4
tsp. of ground cinnamon
Directions
1.
Heat oven to 325 degrees.
2.
Beat eggs and egg whites in an ungreased 1.5-quart casserole.
3.
Stir in remaining ingredients and bake uncovered for 50-60 minutes, stirring after 30 minutes.
4.
Pudding is done when an inserted knife comes out clean. Serve warm or cold.
5.
Refrigerate after cooling 20 minutes.
7.
Prepare as directed, using a microwave safe casserole and decrease skim milk to 1-1/2 cups instead of 2 cups. Elevate casserole on an inverted microwave safe pie plate.
8.
Cook for 8-10 minutes, stirring every 3 minutes, or until pudding is creamy.
9.
Let stand uncovered for 10 minutes, pudding will continue to cook.
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