Baked Rice Pudding

Baked Rice Pudding
(makes 4 servings)

Ingredients:

Nutrition Facts for Baked Rice Pudding (text version below directions)

3 egg whites

1 egg

1 1/2 cups 1% milk

1/4 cup sugar

1 teaspoon vanilla extract

2/3 cups cooked rice

1/3 cup dates, chopped

Pinch of nutmeg or cinnamon

Directions:

In a medium sized mixing bowl, combine egg whites, egg, milk, sugar and vanilla. Beat until combined but not foamy.

Add cooked rice and dates and mix well.

Pour rice mixture into a 1 1/2 quart casserole dish. Place casserole dish in a baking pan then place in oven. Pour boiled water into baking pan around the casserole dish to a depth of about an inch.

Bake, uncovered at 325° for 45 minutes or until a knife inserted halfway between the edge and the center comes out clean.

Serve warm or chilled with a sprinkle of nutmeg or cinnamon.

TEXT VERSION OF NUTRITION FACTS: Serving Size: 1/4 of recipe (180 g) Servings Per Recipe: 4
	Amount per serving
Calories	184
Calories from fat	21
Total Fat	2 g
Saturated Fat	1 g
Cholesterol	57 mg
Sodium	108 mg
Total Carbohydrates	33 g
Dietary Fiber	1 g
Sugars	12 g
Protein	8 g
Vitamin A	4%
Vitamin C	0%
Calcium	15%
Iron	4%