Jasmine Chai Rice Pudding Ingredients 2 cups 1% low-fat milk, divided 1-1/2 cups water 2 tsp. loose chai tea (about 4 tea bags) 1/8 tsp. salt 1 cup uncooked jasmine rice 3/4 cup sweetened condensed milk (not evaporated) 1/4 cup diced dried mixed fruit 2 large egg yolks 1 tbsp. butter or margarine 6 tbsp. frozen fat-free whipped topping, thawed 2 tbsp. chopped pistachios 1/2 tsp. grated orange zest Directions Combine 1 cup milk, 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 tbsp. fat-free whipped topping. Combine nuts and zest. Sprinkle about 1 tsp. nut mixture over each serving. Makes 6 servings. Nutritional Info Per Serving: Cal 287 (28% from fat); Fat 8.8g (sat 4.5g, mono 3g, poly 0.8g); Iron 0.6mg; Chol 90mg; Cal 223mg; Carb 44g; Sod 169mg; Pro 8.3g; Fiber 1.1g.
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