Rice Pudding

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.

No additional tips available.