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Jasmine Chai Rice Pudding

Randy Mayor
Yield 6 servings
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

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

  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.