Jasmine Chai Rice Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Although it keeps several days in the fridge, this pudding is at its best warm. Add a touch of extra milk to reheat, and top with whipped topping, nuts, and rind just before serving. Ingredients:
2 cups 1% low-fat milk, divided |
1 1/2 cups water |
2 teaspoons loose chai tea (about 4 tea bags) |
1/8 teaspoon salt |
1 cup uncooked jasmine rice |
3/4 cup sweetened condensed milk |
1/4 cup diced dried mixed fruit |
2 large egg yolks |
1 tablespoon butter |
6 tablespoons frozen fat-free whipped topping, thawed |
2 tablespoons chopped pistachios |
1/2 teaspoon grated orange rind |
Directions:
1. Combine 1 cup milk, 1 1/2 cups water, tea, and salt in a large saucepan; bring to a boil. Remove from heat; steep 1 minute. Strain milk mixture through a fine sieve into a bowl; discard solids. Return milk mixture to pan; place pan over medium heat. Stir in rice. Cover and simmer for 10 minutes. Combine remaining 1 cup milk, condensed milk, fruit, and egg yolks, stirring well with a whisk. Gradually add half of hot milk mixture to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan; cook 10 minutes or until mixture is thick and rice is tender, stirring constantly. Remove from heat; stir in butter.
2. Place 2/3 cup rice pudding in each of 6 bowls. Top each serving with 1 tablespoon fat-free whipped topping. Combine nuts and rind. Sprinkle about 1 teaspoon nut mixture over each serving.
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