Healthy Rice Pudding

I'm a heart patient and diabetic. I really have to watch my diet. I love rice pudding, so I put together this recipe that doesn't use sugar, eggs, butter or regular salt. I substitute for all these bad things and it seems to work. My wife likes it served to her hot. I like it cold right out of the fridge. If you like rice pudding, try it. I think you will like it.

• Ready In: 55 mins
• Serves: 18

Ingredients

• 2 1⁄4 cups white rice (uncooked)
• 6  cups reduced-fat milk, divided
• 3⁄4 cup Splenda granular, No Calorie Sweetener
• 3⁄4 teaspoon  salt substitute
• 2⁄3 cup Egg Beaters egg substitute
• 1 1⁄2 cups raisins
• 6  tablespoons  Smart Balance light butter spread
• 1 1⁄2 teaspoons vanilla extract
• 1  teaspoon ground cinnamon

Directions

1. In a medium pan, bring 5 1/2 cups water to a boil.
2. Add rice and stir.
3. Reduce heat, cover and simmer for 20 minutes.
4. In another saucepan, combine the cooked rice, with 4 1/2 cups milk, sugar and salt.
5. Cook over medium heat until thick and creamy, 15 to 20 minutes.
6. Stir in remaining 1 1/2 cups milk, Eggbeaters, ground cinnamon and raisins.
7. Cook 2 minutes more, stirring constantly.
8. Remove from heat and stir in butter and vanilla.
9. Serve warm or cold.