Cook rice in milk over medium heat for 25 minutes, stirring frequently until creamy

Remove from heat and stir in half the sugar, egg yolks, vanilla, cardamom, and salt

Let cool for 10 minutes while preheating oven to 375°F

Butter six 4-oz ramekins and dust with sugar

Whip egg whites until foamy, gradually add remaining sugar until stiff peaks form

Fold one-third of whites into rice mixture, then gently fold in remaining whites

Divide mixture among ramekins, filling 3/4 full

Bake 18-20 minutes until puffed and golden, dust with powdered sugar and serve immediately