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In a large saucepan, stir together rice,& milk. Add cinnamon stick and bring to a low simmer over med-low heat, whisking to keep from sticking. Add egg substitute and cook until just heated through (do not let eggs cook) Whisk in the sugar substitute and continue cooking over medium-low hear until mixture is thickened, about 10 mins. Remove from heat and remove the cinnamon stick. Add ground cinnamon, nutmeg, vainilla and stir in raisins. Let sit for about 20 mins. Ladle rice pudding into 6 custard glasses, sprinkle the top with a pinch of ground cinnamon, serve warm or chilled.
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