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Cashew Raisin Rice

2/3 Cups White Rice
1 1/3 Cup Cold Water
2 Large Fresh Eggs
1/2 Cup Granulated Sugar
1/2 Cup Raisins
1/4 Unsalted Cashews
2 Cups Non-Fat Milk
1/2 Tablespoon Grated Orange Peel
1/4 Teaspoon Salt
1/4 Teaspoon Ground Nutmeg

Serving Size 6
210 Calories Per Serving
6 Grams Of Fat

Cooking Directions:
Heat rice and water to a boil, stirring a few times. Reduce heat to a low simmer, cover and cook 14 minutes. All water should Absorb. Preheat oven to 425 degrees. In a small mixing bowl beat eggs and set aside. Butter baking dish sprinkle with bread crumbs, pour in eggs and stir in chopped cashews, sugar, raisins, non-fat milk, grated orange peel, salt and cooked rice. Sprinkle nutmeg over the top of dish. Bake uncover stirring occasionally for 50-60 minutes. This dish is great served hot or cold. Refrigerate extras. Serve warm.
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