2/3 c. sugar
2 tsp. cornstarch
1/4 tsp. salt
2 3/4 c. skim milk
2 low cholesterol eggs
1 egg white
1 c. cooked white rice (leave out salt and butter)
1/4 c. raisins
1/2 tsp. vanilla extract
Vegetable cooking spray
1/8 tsp. nutmeg

Combine first 3 ingredients; set aside. Place milk in a heavy saucepan; cook over medium heat, stirring constantly until almost boiling. Remove from heat, gradually stir in sugar mixture. Beat eggs and egg white until frothy. Gradually stir one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Stir in raisins, rice and vanilla. Pour into 1 1/2 quart baking dish coated with vegetable spray.

Place baking dish in a 13x9x2 baking dish. Add water to pan about 1 inch deep. Bake at 325 degrees for 30 minutes. Stir gently and bake 10 more minutes, stir gently again, sprinkle with nutmeg, bake 10 to 15 minutes, longer or until knife inserted comes out clean. Remove from water dish, cool. Cover and chill 3 to 4 hours before serving.