2 cups cooked white rice (can be leftover rice)

2 cups 1% milk

1 cinnamon stick

1/2 cup egg substitute

3/4 cup sugar substitute

1 tsp. ground cinnamon (plus additional for garnish)

1/2 cup raisins

1. In large saucepan stir together rice and milk. Add cinnamon stick and bring to low simmer over medium-low heat, whisking to keep from sticking. Add egg substitute and cook until just heated through (do not let egg cook).

2. Whisk in sugar substitute and continue cooking over medium-low heat until mixture is thickened, about 10 minutes.

3. Remove pan from heat and remove cinnamon stick. Add ground cinnamon and stir in raisins.

4. Ladle rice pudding into custard glasses or serving cups. Sprinkle top with pinch of ground cinnamon, if desired. Serve warm, or refrigerate until chilled and serve cold. Makes 6 servings.

Recipe and photo courtesy of Latina Magazine

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