Instructions: Hi! This is from this months Weight Watchers magazine. IMHO its a little too sweet for breakfast, but makes a great dessert! It has a wonderful custardy top layer.

Bring water to a boil in a medium saucepan; add rice, lemon rind and cinnamon stick. Cover, reduce heat to low, and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Discard cinnamon stick.

Preheat oven to 325 F.

Combine pumpkin and next 6 ingredients in a large bowl; stir well with a whisk. Stir in rice mixture and raisins. Pour mixture into a 2 1/2 quart casserole coated with cooking spray. Bake at 325 F for 15 minutes, and stir well. Bake an additional 15 minutes, and stir well. Bake 1 hour and 10 minutes (do not stir) or until a knife inserted in center comes out clean.

Serve warm, or chilled.

Yield: 6 servings.

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