More About Jasmine Chai Rice Pudding
PREP TIME
COOK TIME
SERVES 6
INGREDIENTS
2 cups 1% low-fat milk, divided
1 ½ cups water
2 teaspoons loose chai tea (about 4 tea bags)
⅛ teaspoon salt
1 cup uncooked jasmine rice
¾ cup sweetened condensed milk
¼ cup diced dried mixed fruit
2 large egg yolks
1 tablespoon butter
6 tablespoons frozen fat-free whipped topping, thawed
2 tablespoons chopped pistachios
½ teaspoon grated orange rind
DIRECTIONS
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.
COOK TIME
SERVES 6
INGREDIENTS
2 cups 1% low-fat milk, divided
1 ½ cups water
2 teaspoons loose chai tea (about 4 tea bags)
⅛ teaspoon salt
1 cup uncooked jasmine rice
¾ cup sweetened condensed milk
¼ cup diced dried mixed fruit
2 large egg yolks
1 tablespoon butter
6 tablespoons frozen fat-free whipped topping, thawed
2 tablespoons chopped pistachios
½ teaspoon grated orange rind
DIRECTIONS
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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