Instructions: For the custard, combine the cocoa powder and corn syrup in a bowl and mix thoroughly. Warm the evaporated milk and sugar in a small saucepan, stirring to dissolve the sugar. Immediately pour over the cocoa mixture and stir until smooth. Stir in the liquid egg substitute and vanilla. Set aside.

For the pudding, combine the rice and skim milk in the top of a double boiler over simmering water. Cover and cook over medium-low heat for about 45 minutes until most of the liquid has been absorbed and the rice is tender but not soft.

Remove the pan from the heat and stir in the evaporated milk, sugar and vanilla.

Add the reserved cocoa custard and stir.

Preheat oven to 350 degrees. Spray a 2-quart baking dish with the vegetable oil spray.

Add the pudding. Place baking dish into a deep baking pan large enough for the dish to sit flat on the bottom. Fill the pan with boiling water halfway up the sides of the baking dish. Bake for 50 to 60 minutes, until the pudding has just set. Remove the pudding to a wire rack.

Cool to room temperature, about 30 minutes. Serve immediately in shallow bowls.

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