Rice Pudding

Directions

1. 1
   In a large saucepan, stir together rice and milk.
2. 2
   Add cinnamon stick and bring to a low simmer over medium-low heat, whisking to keep from sticking.
3. 3
   Add egg substitute and cook until just heated through (do not let eggs cook).
4. 4
   Whisk in the sugar substitute and continue cooking over medium-low heat until mixture is thickened, about 10 minutes.
5. 5
   Remove pan from the heat and remove the cinnamon stick.
6. 6
   Add ground cinnamon and stir in raisins.
7. 7
   Ladle rice pudding into 6 custard glasses or serving cups.
8. 8
   Sprinkle the top with a pinch of ground cinnamon, if desired.
9. 9
   Serve warm or refrigerate until chilled and serve cold.