Sugar Free Rice Pudding
1 cup cooked brown rice
1/2 cup butter, melted
1 1/2 cups milk (low-fat or skim)
3 eggs, separated
Splenda to equal 1 cup
1 teaspoon vanilla extract
1/2 cup raisins
Combine rice, butter, milk, egg yolks and sweetener. Mix well. Add vanilla extract and raisins; mix thoroughly. Pour into a 2-quart casserole. Bake at 350 degrees F until firm in center, about 35 minutes.