Rice & Currant Pudding

4 servings

• 1 1/2 cups nonfat milk, (or 1% lowfat milk)
• 4 fl. ounces Egg Beaters
• 1/4 teaspoon vanilla extract
• 1/4 cup brown sugar
• 1/16 teaspoon salt
• 1/8 teaspoon grated nutmeg
• 1/4 teaspoon ground cinnamon
• 1 cup cooked brown rice
• 1/4 cup chopped walnuts
• 1 Tablespoon currants

Preheat oven to 325°.

Beat the milk, eggbeaters, vanilla, sugar, salt, nutmeg & cinnamon together. Add the rice, nuts & currants. Pour into a small buttered casserole and bake 30 minutes. (The longer the pudding bakes, the drier it will become.)

Bon appetit!