DRIED CHERRY AND RAISIN RICE PUDDING

Serves 6
Active time: 15 min
Start to finish: 3 _ hr (includes chilling time)
Each serving about 192 calories and 2 grams fat

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 or egg substitute
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 degrees F, 1 to 2 minutes. Remove from heat and stir in raisins and cherries

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