Source: dLife

This pleasantly sweet rice pudding is smooth and custardy with a hint of cardamom.

Servings

3 egg whites
1 eggs
1.5 cup whole milk
0.25 cup SPLENDA® No Calorie Sweetener, granulated (or sugar/substitute blend)
1 tsp vanilla extract
0.67 cup cooked long grain brown rice
1 tbsp golden raisins (and/or chopped, dried apricots)
0.25 tsp cardamom, ground
0.25 tsp grated orange peel

1 Preheat oven to 325°F.
2 In medium bowl, combine egg whites, egg, milk, sugar blend, and vanilla. Beat until combined, but not foamy. Stir in rice, raisins and/or apricots, cardamom, and orange peel.
3 Place five 6-ounce custard cups or soufflé dishes in a 3-quart rectangular baking dish. Divide rice mixture equally among cups.
4 Place baking dish on an oven rack. Pour boiling water into baking dish around custard cups to a depth of 1 inch.
5 Bake 40 minutes or until just set, stirring after 20 minutes. Serve warm or chilled.