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
Nutrition Information
- calories 287
- caloriesfromfat 28 %
- fat 8.8 g
- satfat 4.5 g
- monofat 3 g
- polyfat 0.8 g
- protein 8.3 g
- carbohydrate 44 g
- fiber 1.1 g
- cholesterol 90 mg
- iron 0.6 mg
- sodium 169 mg
- calcium 223 mg
How to Make It
-
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.
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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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