8 oz. rice
1 pkg. Jello sugar free pudding and pie filling
1 egg
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. raisins

Cook rice according to package. Mix 2 cups milk (I used skim) with pudding and cook according to package. Beat egg slightly; add a little hot rice. Then combine rest of rice and pudding and spices. Cover raisins with boiling water. Set aside for about 5 minutes. Drain water off and add raisins to rice. Can be made a day ahead.