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| 1 1/2 Tasse | Arborio rice; or long grain rice |
| 1/2 Tasse | Egg beaters® 99% egg substitute |
| 1 3/4 Tasse | skim milk |
| 1/4 Tasse | parmesan |
| 1 Tasse | Part-skim ricotta cheese |
| 1/4 Tasse | Italian parsley; minced |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | white pepper |
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Cook rice in 4 quarts boiling water until barely tender, about 7 minutes. Transfer to a mesh strainer and cool to room temp.
Preheat overn to 350F. Greas a 9x13x2-inch baking dish.
Whish egg stubstitute and milk. Add the cheeses and seasonings. Stir in rice and mix well. Pour into prepared pan. Cover with parchment papter. Cover that with aluminum foil. Bake in oven until a knife inserted in center comes out clean, about 40-45 minutes. Remove from oven; discard foil and parchment paper.
Broild for 2-3 minutes until light golden. Let rest for 10 minutes before slicing into squares to serve.
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