White Chocolate Jasmine Rice Pudding |
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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 8 |
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From Kyle Shadix, this rich rice pudding is served chilled. Delicious with fresh raspberries! Ingredients:
4 1/2 cups skim milk |
2/3 cup jasmine rice |
1/2 cup sugar |
2 tablespoons vanilla |
2 large egg yolks |
2 tablespoons skim milk |
8 ounces low-fat cream cheese, softened |
8 ounces white chocolate chips |
1 cup fresh raspberry (optional) |
Directions:
1. Combine first four ingredients in a large heavy saucepan; cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about one hour; reduce heat to low.
2. Whisk egg yolks, remaining skim milk and cream cheese in a small bowl; gradually whisk in a small amount of rice mixture, being very careful not to curdle the eggs.
3. Return mixture to the original pan and cook one minute, stirring constantly; do not let the mixture boil.
4. Add the white chocolate and stir until melted.
5. Spoon into individual bowls. Cover and chill until cold.
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