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Creamy Rice Pudding

49% calorie reduction from traditional recipe2 cups water
1 cinnamon stick, broken into pieces
1 cup converted rice
4 cups fat-free milk
1/4 teaspoon salt
1 cup Equal� Spoonful*
3 egg yolks
2 egg whites
1 teaspoon vanilla
1/4 cup raisins
Ground cinnamon, if desired*May substitute 24 packets Equal sweetenerHeat water and cinnamon stick in large saucepan to boiling; 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, 15 to 20 minutes, stirring frequently. (Milk will not be completely absorbed and pudding will thicken more as 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 well blended. Stir about 1/2 cup hot 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, if desired. Serve warm or at room temperature.Makes 6 (2/3 cup) servingsNutrition information per serving: 244 calories; 11g protein; 43g carbohydrate; 14g sugars; 3g fat; 1g saturated fat; 109mg cholesterol; 200mg sodium; 1g fiberFood exchanges: 1 milk, 2 starch, 1/2 fat

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