Source: dLife

This pleasantly sweet, Indian-style 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 sugar
1 tsp vanilla extract
0.67 cup Rice, white, glutinous, cooked
2 tbsp Raisins, golden, seedless (2 tbsp. snipped, dried apricots can be used in addition to or instead of raisins.)
0.25 tsp cardamom, ground
0.25 tsp grated orange peel (coarsely grated or shredded)

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

This rice pudding is lovely served warm. It has the appeal of homemade comfort food.