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1
In a medium saucepan, bring the water to a boil over high heat.
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2
Add the rice.
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3
Reduce the heat and simmer, uncovered, for 30 minutes.
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4
Drain well in a colander.
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5
Preheat the oven to 350F.
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6
Lightly spray a 1-quart glass baking dish with cooking spray.
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7
In a medium bowl, stir together the rice, milk, egg substitute, sugar, 2 teaspoons vanilla, 1/2 teaspoon cinnamon, and the nutmeg.
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8
Pour into the baking dish.
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9
Cover the dish and set it in a large baking pan.
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10
Pour hot tap water into the pan to a depth of 1 inch.
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11
Bake for 1 hour, or until the mixture thickens.
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12
Remove from the oven and let stand for 20 to 30 minutes, or until barely warm.
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13
Near the end of the standing time, melt the margarine in a medium nonstick skillet over medium-high heat, swirling to coat the bottom.
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14
Add the bananas, brown sugar, and remaining 1/4 teaspoon cinnamon, stirring gently to coat.
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15
Cook for 1 to 2 minutes, or until the bananas are soft and glossy, stirring constantly and gently.
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16
Remove from the heat.
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17
Gently stir in the remaining 1/4 teaspoon vanilla.
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18
Spoon the pudding into bowls.
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19
Spoon the bananas over the pudding.
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20
(Per serving)
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21
Calories: 205
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22
Total fat: 2.5g
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23
Saturated: 0.0g
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24
Trans: 0.0g
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25
Polyunsaturated: 0.5g
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26
Monounsaturated: 1.0g
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27
Cholesterol: 2mg
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28
Sodium: 110mg
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29
Carbohydrates: 39g
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30
Fiber: 2g
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31
Sugars: 20g
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32
Protein: 7g
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33
Calcium: 123mg
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34
Potassium: 332mg
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35
2 1/2 other carbohydrate
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36
1/2 fat
