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Custardy Rice Pudding


2 cup skim milk
1/2 cup egg substitute, thawed
1/4 cup sugar
1 tablespoon cornstarch
2 tsp. vanilla extract
1 strip fresh orange peel, 1" long
2 cup 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.




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