2 1/4 c. water
1 1/4 c. med-grain rice, uncooked
1/2 tsp. salt
1/3 c. plus 2 tbsp. sugar, divided
1/2 tsp. ground cardamon
4 c. 1% low-fat milk
2 egg whites, lightly beaten
1 egg, beaten
1 (3 inch) stick cinnamon
1 whole blanched almond
Vegetable cooking spray
1 tsp. ground cinnamon
Vanilla sauce

Bring water to boil in a saucepan; stir in rice and salt. Cover, reduce heat and simmer 15 minutes. Combine 1/3 cup sugar and next 6 ingredients in a deep 3 quart casserole coated with cooking spray. Stir well. Add rice; stir well. Bake, uncovered at 300 degrees for 1 hour; stir every 20 minutes.

Discard cinnamon stick-spoon pudding into dessert dishes; top with vanilla sauce.

Combine remaining 2 tablespoon sugar and sugar cinnamon; stir well; sprinkle over pudding.