Dried Cherry and Raisin Rice Pudding

1. 1

   Bring water with salt to a boil in a 2-quart heavy saucepan and stir in rice.

2. 2

   Cover pan and reduce heat to low, then cook until water is absorbed, about 15 minutes.

3. 3

   Stir in milk and sugar and cook over very low heat, covered, until mixture resembles a thick soup, 50 minutes to 1 hour.

4. 4

   Whisk together egg, egg whites, vanilla, cardamom, and a pinch of salt.

5. 5

   Whisk about 1 cup hot rice mixture into egg mixture, then stir mixture into remaining rice.

6. 6

   Cook over low heat (do not let boil), whisking constantly, until an instant-read thermometer registers 170F, 1 to 2 minutes.

7. 7

   Remove from heat and stir in raisins and cherries.

8. 8

   Transfer pudding to a 2-quart dish or 6 (8-ounce) ramekins and chill, its surface covered with wax paper, until cool but not cold, 1 to 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.