BREAKFAST APPLE - RICE PUDDING
1/3 c. maple syrup
2 tbsp. butter
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 chopped apples
2 c. cooked rice
2 c. milk
2/3 c. raisins
Heat first 5 ingredients in a medium-sized pan until bubbly. Add cooked rice, milk and raisins. Simmer for about 15 minutes, stirring occasionally, until mixture thickens. Serve in heated bowls. If desired, each serving may be sprinkled with a crunchy topping such as toasted coconut, wheat germ, Grape Nuts or sunflower seeds.

RICE PUDDING
1 c. cooked white enriched rice
1 c. skimmed milk
1/2 c. water
1/4 tsp. almond extract
1/2 can crushed pineapple
2 med. eggs
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Combine rice, milk and water on top of double boiler. Add extract. Cook 30 minutes over boiling water until mixture thickens. Drain pineapple and reserve juice. Add pineapple to rice and simmer 10 minutes. Remove from heat. Place eggs and reserved pineapple juice in blender and process until smooth. Stir into rice. Reheat, DO NOT BOIL. Pour into dished. Sprinkle with nutmeg and cinnamon. Chill 2 to 3 hours. 2 servings: 1/2 starch, 1/2 milk. 1/2 fruit and 1 protein

CUSTARDY RICE PUDDING
2 c. skim milk
1/2 c. egg substitute, thawed
1/4 c. sugar
1 tbsp. cornstarch
2 tsp. vanilla extract
1 strip fresh orange peel, 1" long
2 c. cooked white rice
Ground nutmeg
Heat milk in 2 quart saucepan over medium heat until very warm. Meanwhile mix egg product, sugar, cornstarch and vanilla in 2 cups measure or small bowl until blended and smooth. Add peel to milk, then gradually stir in egg mixture. Stir 2 to 3 minutes until it comes to boil. Boil 1 minute. Discard peel. Stir in rice. Pour into bowl, cool then cover with plastic wrap. Chill at least 3 hours or up to 2 days. Sprinkle with nutmeg.

RUM - RAISIN RICE PUDDING
1/4 c. rice
1 1/2 c. milk
2 tbsp. butter
1 tsp. vanilla
1 1/2 c. milk
3 eggs, slightly beaten
1/4 c. sugar
1/8 tsp. salt
1/4 c. raisins, soaked in 2 or 3
tbsp. rum
Cook rice in 1 cup milk and salt until rice is tender and milk is absorbed. Remove from heat and stir in 1/2 cup milk, vanilla, and butter. Pour into buttered 1 quart casserole. Combine 1 1/2 cups milk with beaten eggs. Add sugar and raisins; mix well. Pour over rice mixture. Cook in pan of hot water at 350 degrees for 30 or 40 minutes or until custard is set. Serve cold.

CENTURY OLD LEMON-RICE PUDDING
1 c. cold cooked rice
1 pt. cold milk
3 eggs, separated
Grated rind of 1 lemon
1 1/2 to 2 tbsp. butter
2 c. sugar
Juice of 1 lemon
Combine rice and milk; add egg yolks, lemon rind and butter. Mix well. Bake at 350 degrees for 2 hours. Beat egg whites until stiff; add sugar and lemon juice. Cover cool pudding with meringue. Bake at 350 degrees until brown. Yield: 6 servings.

OLD FASHIONED RICE PUDDING
3 c. milk
2 c. rice, cooked
1 c. sugar
1/2 tsp. salt
3 eggs
3 tsp. cinnamon
1 c. raisins
2 tbsp. butter
In a pot heat milk. In a bowl mix sugar, salt, raisins, cinnamon and eggs. Blend milk into egg mixture. Put into a greased baking dish set in a pan of hot water. Bake at 400 degrees for 1 1/2 hours until set. Serves 8.

RICE PUDDING
1 c. rice, prepared
1 can crushed pineapple, drained
1 box instant lemon pudding, prepared
1 pkg. Dream Whip plus 1 tsp. vanilla
Combine all ingredients. Chill and serve.

RUM-RAISIN-RICE PUDDING
1 c. Arborio (Italian) rice
5 c. half and half
1/2 c. sugar
1 1/2 tsp. vanilla
Seeds of 1 vanilla bean*
1/2 c. golden raisins
1 lg. egg, lightly beaten
1 c. heavy cream
1/4 c. dark rum
*You can make vanilla extract and softened vanilla beans by soaking them in vodka for a month or more. When you want seeds, just snip off the end of a bean and squeeze them out. Combine the rice, half and half, sugar, vanilla, vanilla seeds and raisins in a large saucepan. Set over low heat. Simmer for about 25 minutes or until rice is al dente. Add the egg and cook for just another minute or 2 to thicken. Take off the heat, add the cream and rum; mix well and chill before serving.

BAKED RICE/CUSTARD PUDDING
4 c. milk
2/3 c. rice (med. grain)
1/4 c. butter (oleo)
3 eggs (4 if they're small)
2/3 c. sugar
1 tsp. vanilla
Cinnamon
Light cream or milk
Bring 2 cups milk and rice to boil over med-high heat, stirring constantly. Reduce heat to low. Cover and cook about 15 minutes or until rice is tender, stir occasionally. Remove from heat and stir in butter until melted. Cover and set aside. Beat eggs well adding sugar gradually. Stir in 2 cups milk and vanilla. Stir in the rice mixture. Pour into greased 10 x 6 x 2 baking dish. Bake at 325 degrees for 30 minutes. Remove from oven and stir well, breaking up "clumps" and thickened mixture around edges. Sprinkle with cinnamon and bake 15 to 20 minutes more until knife inserted in center comes out clean. Serve warm with cream or milk. *If desired, omit the cinnamon and serve with fruit or chocolate sauce.

PEACH-RICE PUDDING
2 c. skim milk
1/3 c. long grain rice
1 beaten egg yolk
2 tbsp. orange juice
2 tbsp. sugar
1/4 tsp. salt
1 tsp. vanilla
1/4 tsp. finely shredded orange peel
3 egg whites
1/4 tsp. cream of tartar
2 tbsp. sugar
1 (8 oz.) can peach slices, chilled,
drained and cut up (juice or water
pack)
In medium saucepan combine milk and rice. Bring to boil. Reduce heat; cook, covered, over low heat for 20 minutes, stirring occasionally. Uncover, cook 5 minutes more. In a small bowl combine egg yolk, orange juice, the 2 tablespoons sugar, and salt. Stir about 1 cup of the hot mixture into yolk mixture; return all to saucepan. Bring mixture to a gentle boil. Cook and stir over low heat about 2 minutes or until slightly thickened. Remove from heat; stir in vanilla and orange peel. Cover surface with plastic wrap. Chill 1 hour. In a small bowl beat egg whites and cream of tartar on high speed of electric mixer until soft peaks form (tips curl over). Gradually add the remaining sugar, beating until stiff peaks form (tips stand straight). Fold egg whites into chilled pudding. Cover and chill. Just before serving, coarsely chop peaches. Set aside 6 peach pieces; fold remaining peaches into the pudding. Spoon into individual dishes and garnish with reserved peach pieces and mint, if desired. Makes 6 servings.

LOUISIANA RICE PUDDING
4 c. milk
1/2 c. washed rice
1/2 c. raisins
1/2 c. Brer Rabbit Molasses
1/2 tsp. cinnamon
Mix all ingredients well. Bake in slow oven (275 to 300 degrees) for 2 1/2 hours. Stir 4 times every 15 minutes for the first hour. Add 3 tablespoons butter in the fourth stirring. Serves 6.

BROWN RICE PUDDING
1 c. cooked brown rice
2 egg whites
2 c. rice or nut milk
1/2 tsp. vanilla extract
1/2 c. raisins
1/2 tsp. cinnamon
In blender, mix milk, vanilla, egg whites, and cinnamon. Spray 8 x 10 inch glass baking dish with non-stick spray. In a separate bowl, mix together brown rice, raisins, and the blender mixture. Pour entire recipe into the baking dish; sprinkle with additional cinnamon and bake at 350 degrees for 35 to 40 minutes. Serve warm or cold.

RICE PUMPKIN PUDDING
1 can pumpkin (one pie)
1/2 c. ricotta (sk. milk)
1 c. cooked brown rice
3 pkts. sweetener
Spices (cinnamon, nutmeg, ginger,
cloves)
Makes 2 servings. Good for lunch with tossed salad. 1 bread, 1 protein, 1 vegetable.

HONEY RICE CUSTARD PUDDING
4 eggs, slightly beaten
1 c. mild flavored honey
1 tsp. salt
3 c. milk
1 can evaporated milk
2 tbsp. vanilla
1 1/3 c. cooked rice
In a 2-quart ovenproof baking casserole, beat eggs slightly. Add balance of ingredients. Sprinkle top of pudding with nutmeg. Place casserole in pan of hot water. Heat oven to 350 degrees (moderate). Bake 1 hour. Remove from oven and stir gently. Cool 1/2 hour without additional stirring. Serve warm or very cold. 10 servings.

BLUEBERRY RICE PUDDING
1 1/4 c. skim milk
3 tbsp. honey
2 eggs, beaten
1 tsp. ground cinnamon
1 1/2 tsp. vanilla extract
2 c. cooked rice
3/4 c. unsweetened frozen
blueberries, thawed or 3/4 c.
fresh blueberries
Preheat oven to 325 degrees. Spray a 1 1/2 quart casserole with vegetable spray. In a large bowl, whisk together skim milk, honey, eggs, cinnamon and vanilla. Gently fold in rice and blueberries so berries won't break. Bake on middle shelf of oven until set near (but not at) center, 45 to 50 minutes. Remove from oven and allow to cool slightly. Makes 8 servings, 125 calories each. A simple, low calorie dessert.