This pleasantly sweet, Indian-style rice pudding recipe is smooth and custardy with a hint of cardamom. Cardamom loses its flavor quickly, so purchase whole, decorticated cardamom and use it within a few months.
Nutrition per serving may change if servings are adjusted.
3 egg whites
1½ cups fat-free milk
¼ cup sugar
1 teaspoon vanilla
⅔ cup cooked rice
2 tablespoons snipped dried apricots and/or golden raisins
¼ teaspoon ground cardamom
¼ teaspoon finely shredded orange peel
Slivered dried or fresh apricots (optional)
Preheat oven to 325°F. Combine egg whites, egg, milk, sugar, and vanilla in a medium mixing bowl. Beat until combined but not foamy. Stir in cooked rice, snipped apricots and/or raisins, cardamom, and, if desired, orange peel. Place five 6-ounce custard cups or soufflé dishes in a 3-quart rectangular baking dish. Divide rice mixture among dishes. Place baking dish on an oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch.
Bake, uncovered, for 40 minutes or until just set, stirring after 20 minutes. Serve warm or chilled. If desired, garnish with apricot slices.