Jasmine Chai Rice Pudding

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 28%
  • Fat: 8.8g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.8g
  • Protein: 8.3g
  • Carbohydrate: 44g
  • Fiber: 1.1g
  • Cholesterol: 90mg
  • Iron: 0.6mg
  • Sodium: 169mg
  • Calcium: 223mg


  • 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


  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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