Ingrédients pour Jasmine Chai Rice Pudding
- 1% Low Fat Milk
- 2 cups water
- Chai Tea
- 1/4 teaspoon salt
- Jasmine Rice
- Sweetened Condensed Milk
- Mixed Dried Fruit
- 2 large egg yolks
- 2 tablespoons butter
- Fat Free Cool Whip
- Pistachios
- Zest of 1 orange
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Comment préparer Jasmine Chai Rice Pudding
- In a large saucepan, combine 2 cups water, 2 bags Jasmine tea, 1/4 teaspoon salt, and 1 cup milk. Bring to a boil over medium-high heat.
- Remove from heat and let steep for 1 minute to infuse the tea flavor.
- Strain the milk mixture through a fine-mesh sieve into a bowl, discarding the tea bags and any solids.
- Return the strained milk mixture to the saucepan over medium heat.
- Add 1/2 cup uncooked long-grain rice. Stir to combine, then cover and simmer for 10 minutes, stirring occasionally, until the rice is partially cooked.
- In a separate bowl, whisk together 1 cup milk, 1/2 cup sweetened condensed milk, 1/2 cup chopped fruit (such as mango or berries), and 2 large egg yolks until well combined.
- Gradually whisk about 1/3 of the hot rice mixture into the egg yolk mixture to temper the eggs, preventing curdling.
- Pour the tempered egg yolk mixture into the saucepan with the remaining rice mixture.
- Cook over medium-low heat for another 10-15 minutes, or until the rice is tender and the pudding has thickened, stirring frequently to prevent sticking and burning.
- Remove from heat and stir in 2 tablespoons of butter.
- In a small bowl, combine 1/4 cup chopped nuts (such as almonds or pistachios) and the zest of 1 orange.
- Divide the rice pudding into serving bowls. Top with whipped cream (optional) and sprinkle with the nut and orange zest mixture.
- Serve warm or chilled. Add a splash of milk for reheating if needed.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
101g
Fat
22g
Carbs
18g
