In a mixing bowl, beat egg yolks with the sugar replacement and salt until pale yellow in color and slightly thickened.
Stir in 1 teaspoon (5 mL) of the vanilla.
Stir egg yolk mixture into the hot milk and cook, stirring, until custard coats the spoon.
Be careful not to let mixture boil.
Add rice and chocolate chips; stir to completely mix.
Pour into greased 1 qt. (1 L) baking dish.
Bake at 350°F (175°C) for 10 minutes.
Meanwhile, beat egg whites until stiff but not dry.
Beat in aspartame sweetener.
Stir in the remaining vanilla extract.
Remove pudding from oven, spread the egg white mixture over the pudding.
Place pudding back in oven, bake for 5 minutes more or until meringue is slightly brown.