Quick Rice Pudding (4-6 servings)

Vegetable oil
2 cups skim milk, heated
2 cups cooked rice
1/3 cup sugar
1 1/2 tsp vanilla
1/4 tsp nutmeg
1/2 tsp cinnamon
1 egg or egg substitute

Preheat oven to 350ºF (175ºC).  Brush 1-quart ovenproof casserole with vegetable oil.  Place ingredients in bowl in order listed.  Stir to mix well.  Pour into casserole and cover.  Set casserole in large pan.  Add hot water to pan to depth of 1 inch.  Bake casserole 1 hour.  Serve warm or cover and refrigerate to serve cold.