Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          water
   1                    cinnamon stick -- broken into pieces
   1      Cup           converted rice
   4      Cups          skim milk
     1/4  Teaspoon      salt
   7 1/4  Teaspoons     Equal Measure or 24 packets Equal
                        sweetener or 1 cup Equal Spoonful
   3                    egg yolks
   2                    egg whites
   1      Teaspoon      vanilla
     1/4  Cup           raisins
                        Ground cinnamon and nutmeg

Preparation:

Heat water and cinnamon stick to boiling in large saucepan; stir in rice. Reduce heat and simmer covered, until rice is tender and water is absorbed, 20 to 25 minutes. Discard cinnamon stick. Stir in milk and salt; heat to boiling. Reduce heat and simmer covered, until mixture starts to thicken, about 15 to 20 minutes, stirring frequently. (Milk will not be absorbed and pudding will thicken when it cools.) Remove from heat and cool 1 to 2 minutes; stir in Equal. Beat egg yolks, egg whites and vanilla in small bowl until blended. Stir about 1/2 cup rice mixture into egg mixture; stir back into saucepan. Cook over low heat, stirring constantly, 1 to 2 minutes. Stir in raisins. Spoon pudding into serving bowl; sprinkle with cinnamon and nutmeg. Serve warm or at room temperature. Makes 6 (2/3-cup) servings