Rice Pudding with Crimson Fruits

Rinse basamati rice in warm water, then drain. In a heavy in a 2-quart heavy saucepan, bring salted water to a boil and stir in rice. Cover pan and reduce heat to low, then cook until water is absorbed, about 15 minutes or so. Stir in fresh whole milk and raw sugar and cook over very low heat, covered&stirring occasionally, until mixture resembles a thick soup (approx. 1 hour).

Whisk together egg, egg whites, vanilla, cardamom, and a pinch of sea salt. Using an electric mixer, whisk 1 cup of the prepared rice mixture into the egg mixture, then stir mixture into remaining rice. Cook over very low heat, whisking constantly, until an instant-read thermometer registers 170°F, about 2 minutes. Remove from heat and stir in dried cranberries and tart 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.