If you've had a simple salad for your entrée, add the protein you need with this warm and comforting dessert.

3 eggs
2 cups (500ml) milk
1/2 cup (125ml) sugar
1 tsp (5ml) vanilla
1/2 tsp (2ml) nutmeg or cinnamon
2 1/2 cups (625ml) cooked rice
1/4 cup (50ml) dried raisins or currants

In large bowl, beat eggs; blend in milk, sugar, vanilla and nutmeg. Stir in rice and raisins. Pour rice mixture into lightly greased 9-inch (2L) round baking dish. Bake at 325ºF (160ºC) for 45 to 50 minutes or until edges are puffed and center is almost set. Let stand 20 minutes before serving. Microwave: Pour rice mixture into a 6-cup (1.5L) microwaveable ring mould. Cover and microcook on 50% power for 14 minutes or until pudding is almost firm. Let stand 20 minutes before serving. (makes 6 servings)

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