Baked Rice Pudding
3 eggs, slightly beaten
3 c milk
1 tsp vanilla
1/3 c sugar
1/3 c Splenda
3 T melted butter
1/2 c raisins or dried cranberries
1 c cooked brown rice
1/2 tsp cinnamon
ground nutmeg
Blend together all ingredients except nutmeg, mixing well. Pour into casserole dish. Sprinkle top with ground nutmeg.
Place casserole dish in larger pan, and add hot water to about halfway up to pudding pan. Place in oven. Bake at 400 degrees for 35 to 40 minutes, or until knife inserted in center comes out clean. Can be served warm or cold. Refrigerate any leftover.
Be very careful handling the hot water. It is best to use long cooking mits when handling.
