Nutrition per serving may change if servings are adjusted.
3 egg whites
1½ cups fat-free milk
¼ cup granulated 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
Combine egg whites, egg, milk, sugar, and vanilla in a medium bowl. Beat until combined but not foamy. Stir in rice, apricots (or raisins), cardamom, and orange peel.
Place five 6-ounce custard cups or soufflé dishes in a 3-quart rectangular baking dish. Divide the rice mixture among the cups. Place the baking dish on an oven rack. Pour boiling water into the baking dish around the custard cups to a depth of 1 inch.
Bake in a 325°F oven about 40 minutes or just until set, stirring after 20 minutes. Serve warm or chilled.