Jasmine Chai Rice Pudding

Jasmine Chai Rice Pudding Recipe
Randy Mayor
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.


6 servings

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

Wendy Kalen,

Cooking Light

August 2006
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