Combine rice and water in 4 quart saucepan. Bring to simmer over medium heat. Cover and cook over low heat until water is absorbed, 4 to 5 minutes. Add liquid nonfat milk and nonfat dry milk to rice, stirring until blended. Add cinnamon stick. Bring to boil over medium heat. Reduce heat to simmer. Cover and cook 25 to 30 minutes, until rice is tender and pudding has creamy consistency. Stir in sugar and, raisins during last 10 minutes of cooking. Combine egg substitute and little hot pudding. Add to pudding in saucepan. Heat just until custard thickens slightly, stirring constantly, about 1 to 2 minutes. Remove from heat and stir in vanilla. Serve at room temperature or chilled. Sprinkle with ground cinnamon and serve with warm nonfat milk. Makes 8 servings. Each serving, without warm nonfat milk added at table, contains about: 221 calories 118 mg sodium 3 mg cholesterol 1 gram fat 46 grams carbohydrates 9 grams protein 0.28 gram fiber. dess 106