2 cans (12 ounces each) evaporated fat-free milk

3 T. raisins

1 T. ground flaxseed

1/2 tsp. cinnamon

1 egg

2 tsp. vanilla extract

1/2 C. regular brown rice

8 tsp. brown sugar or honey

 

Preheat the oven to 325°F. Lightly coat an 8″ x 8″ baking dish with canola oil spray. Heat the milk in a small saucepan for about 3 minutes, or until hot but not boiling. In a spice grinder or small food processor fitted with a metal blade, combine the raisins, flaxseed, and cinnamon. Process for about 2 minutes, or until the raisins are finely chopped. Place in the baking dish. In a mixing bowl, beat the egg with a fork. Add about 1/2 C. of the milk, beating constantly, to warm the egg. Add the remaining milk and the vanilla. Stir to mix. Pour into the baking dish. Add the rice. Stir with a fork. Cover with aluminum foil. Bake for 1 hour and 15 minutes. Turn off the heat. Let stand in the oven for 30 minutes. Serve right away or cool to room temperature before refrigerating. Serve cold or warm garnished with 1 tsp. brown sugar or honey.

 

Yield: 8 servings

Calories: 160

Fat: 2g

Fiber: 1g