In a large saucepan, combine 2 cups 1% fat milk, Butter Buds, evaporated skim milk, rice and sugar. Bring to a boil over medium heat. Reduce the heat, cover and simmer 30 minutes, stirring occasionally. Stir the cornstarch into the remaining ¾ cup 1% fat milk. Add to the rice mixture. Cook, stirring constantly, until thickened. In a small bowl, beat the egg yolk. Stir in ½ cup hot rice mixture, then add back into the saucepan. Cook, stirring constantly, for 1 minute. Add the raisins, Sweet’N Low, vanilla, and cinnamon. Stir until well blended. Pour the pudding into a 12-quart dish. Sprinkle with additional cinnamon and cool to room temperature. Serve at room temperature, if desired, or refrigerate until served.