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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. Combine egg whites, egg, milk, sugar and vanilla in a medium bowl. Beat until combined but not foamy. Stir in cooked rice, snipped apricots (and/or raisins), cardamom, and, if desired, orange zest. Place five 6-ounce custard cups or soufflé dishes in a 3-quart rectangular baking dish. Divide rice mixture among dishes. Place baking dish on an oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch.
Bake, uncovered, for 40 minutes or until just set, stirring after 20 minutes. Serve warm or chilled. If desired, garnish with apricot slivers.