Rice Pudding with Cider-Rhubarb Sauce

Preheat oven to 350°.

Spoon 1/2 cup rice into each of 4 (4-ounce) ramekins coated with cooking spray.

Combine sugar and cream cheese in a medium bowl; beat at medium speed of mixer until smooth. Add milks, vanilla, salt, and egg; beat well. Divide mixture evenly among prepared ramekins. Place ramekins in a 13 x 9-inch baking dish; add hot water to dish to a depth of 1 inch. Bake at 350° for 40 minutes or until set. Remove ramekins from dish. Drizzle each with 1 tablespoon sauce.