Heat a small 8” skillet over medium/high heat with 1 cup of water in it. Once the water comes to a light boil (bubbles forming at the bottom) add in the cream of rice and stir with rubber scraper for about a minute to cook. Throughout steps 1 and 2 stir often and move quickly as this recipe comes together in no time.
Add in the egg whites, vanilla extract, and nutmeg and cook for another 1-2 minutes stirring constantly to cook the eggs in with the cereal. Once there is no longer visible egg liquid in the skillet and it is one combined texture the eggs are done.
Put into serving bowl and top with cinnamon, salt, pepitas, and Walden Farms syrup.