Creamy Rice Pudding

Another time, try this stove-top rice pudding with dried cherries,
blueberries, cranberries, or mixed fruit bits in place of the raisins.

Makes 4 servings

Ingredients

1/3 cup water
1/3 cup quick-cooking rice
1/4 cup sugar
4 tsp cornstarch
1 1/2 cups skim milk
1 beaten egg
1 tsp margarine
1 tsp vanilla
1/4 cup raisins

Bring water to boiling.  Stir in rice.  Cover; remove from heat.  Let stand for
5 minutes.  Meanwhile, in a heavy medium saucepan combine sugar and cornstarch.
 Stir in milk.  Cook and stir over medium heat till mixture is thickened and
bubbly.  Cook and stir for 2 minutes more.  Remove from heat.  Gradually stir
about 1 cup of the hot mixture into the beaten egg.  Return all of the egg mixture
to the saucepan.  Cook over medium-low heat till nearly bubbly, but DO NOT boil.
 Remove from heat.  Stir in margarine and vanilla.  Stir in rice and raisins.  
Cover surface with clear plastic wrap.  Cool slightly or chill for several hours.  
Serve the pudding warm or chill and serve cold.

POINTS:  3.5

PER SERVING: 175 Calories, 6 g Protein, 1 g Total Fiber, 2 g Total Fat,
33 g Carbohydrate, 77 mg Sodium, 55 mg Cholesterol