Rice Pudding

• 2 cups water
• 1 cup long grain rice
• 4 cups evaporated fat-free milk
• 1/2 cup brown sugar
• 1/2 tsp. lemon zest
• 1 tsp. vanilla extract
• 6 egg whites
• 1/4 cup raisins
• 1/4 cup of any chopped or crushed fruit of your choice

Preheat the oven to 325 degrees and lightly coat a baking dish with cooking spray.

In a medium saucepan, bring the 2 cups of water to a boil. Add the rice and cook for 10 minutes. Pour the rice into strainer and drain thoroughly.

Add the evaporated milk and brown sugar to the same saucepan. Whisk the two ingredients together and cook until the mixture is hot. Then, add the cooked rice, lemon zest, and vanilla extract. Simmer the mixture over low heat for approximately 30 minutes, until the mixture is thick and the rice is tender. Remove from the heat and let it cool.

In a small bowl, whisk the egg whites together, then pour this into the rice mixture. Add the fruit and raisins and stir until it is well blended. Spoon the pudding and fruit mixture into the baking dish. Bake until the pudding is set, about 20 minutes.

Serve warm or cold. Makes 8 servings.