Creamy Rice Pudding:

3 cups skim milk
1/3 cup honey
1 teaspoon vanilla
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1 1/2 cups cooked rice
1/2 cup fat-free egg substitute

Serves 6.

In a 2-quart casserole, whisk together the milk, honey, vanilla, nutmeg and cinnamon. Stir in the rice. Microwave on high for 10 minutes. Stir well, then microwave on high for 10 minutes.

Whisk in the eggs. Microwave on high for 2 minutes. Stir and let stand for at least 10 minutes to thicken further. Serve warm or cold.

Preparation time: 15 minutes
Cooking time: 15 minutes

For variety, stir 1/3 to 1/2 cup dried fruit into the mixture before cooking. Try raisins, currants, cherries, blueberries or chopped apricots or prunes. You may also serve the pudding over fresh fruit. Sliced strawberries are especially good. If you don't have a microwave, combine all the ingredients except the eggs and bake 350 degrees F. for 1 hour, stirring occasionally. Whisk in the eggs and bake for 10 minutes.

Per serving: 178 calories. 0.4 g.fat: 2 mg cholesterol: 92 mg. sodium.