2 c. skim milk
3 pkg. Sweet 'n Low
2 tbsp. corn oil butter
1/2 c. Eggbeaters
1 c. cooked rice
1/2 c. raisins
1 tsp. vanilla extract
Nutmeg

Scald milk, add sugar and butter. Stir until blended. Add to Eggbeaters, stirring with whisk. Stir in rice, raisins and vanilla extract. Pour into 6-8 custard cups and sprinkle with nutmeg. Place cups in pan of water 1 inch deep. Bake at 350 degrees for 25-30 minutes until knife inserted in center of custard comes out clean.

Also can pour into 1 quart baking dish, set in pan of water 1 inch deep. Bake 45-60 minutes.