Yummy guilt-free holiday treat.

2 cups 2 percent or whole milk
1/2 cup instant brown rice
2 whole large eggs, separated
1/2 cup Splenda
Dash of salt
1/2 teaspoon vanilla
1/2 cup golden raisins
Nonstick cooking spray

Preheat oven to 350. Cook the milk and rice in a double boiler over simmering water for 20-30 minutes or until the rice is soft and tender. Stir occasionally. In a medium bowl, beat the egg yolks. Add the sugar, salt and vanilla. Add the rice, raisins and any unabsorbed milk. Set aside. In another bowl, beat the egg whites to the soft-peak stage and fold into the rice mixture. Coat a six-cup soufflé dish or ceramic bowl with the cooking spray. Place the dish or bowl inside a large roasting pan that has been filled halfway with water. Pour the rice mixture into the soufflé dish or bowl and bake for 30 minutes.
Makes six servings.