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  Apple-raisin rice pudding
 
Yield: 6 Servings
V
 
1/2 c Chopped apples      1/2 c Raisins
3 c + 2 tsp skim milk divided      1/2 c + 1 T sugar divided
1/3 c Short-grain rice uncooked      1 tb Cornstarch
1 Egg lightly beaten      1 ts Vanilla
1/2 ts Cinnamon Coat a medium nonstick skillet with cooking spray. Place skillet over medium high heat until hot.Add apples and raisins; saute 1 minute. Set aside. Combine 3 cups milk      1/2 c sugar
 and rice in a large saucepan; bring to boil. Cover reduce heat and simmer 15 minutes. Combine cornstarch and remaining 2 tsps. of milk stirring well; add to the rice mixture. Bring to boil and cook 1 minute stirring occasionally. Remove from heat. Gradually stir in about 1/4th of the hot rice mixture into the egg; add to remaining hot mixture stirring constantly. Stir in apple mixture and vanilla. Pour rice mixture into a 1 quart baking dish coated with cooking spray. Combine remaining 1 T sugar and cinnamon; sprinkle over rice mixture. Place baking dish in a large shallow pan; add hot water to pan to a depth of 1 inch. Bake at 325F for 1 hour and 15 minutes. Remove dish from water; let cool 30 minutes before serving.

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