Jasmine Chai Rice Pudding

Name: Jasmine Chai Rice Pudding
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

12 ingredients

2 steps

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

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.