DRIED CHERRY AND RAISIN RICE PUDDING

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DRIED CHERRY AND RAISIN RICE PUDDING

Active time: 15 min Start to finish: 3 1/2 hr (includes chilling

time)

1 cup water

1/4 teaspoon salt

1/2 cup long-grain white rice

3 cups 1% fat milk

1/3 cup sugar

1 large egg

2 large egg whites

1 teaspoon vanilla

1/8 teaspoon ground cardamom

1/3 cup golden raisins

1/3 cup dried tart cherries

 

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

in rice. Cover pan and reduce heat to low, then cook until water is

absorbed, about 15 minutes. Stir in milk and sugar and cook over very

low heat, covered, until mixture resembles a thick soup, 50 minutes

to 1 hour.

 

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

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

mixture into remaining rice. Cook over low heat (do not let boil),

whisking constantly, until an instant-read thermometer registers 170°

F, 1 to 2 minutes. Remove from heat and stir in raisins and cherries.

 

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.

 

Makes 6 servings.

 

Each serving contains about 192 calories and 2 grams fat.