Jasmine Chai Rice Pudding

Vegetarian
Gluten Free
Health score
3%
Jasmine Chai Rice Pudding
45 min.
6
329kcal

Suggestions


Indulge your senses with our delightful Jasmine Chai Rice Pudding, a captivating treat that combines the aromatic warmth of chai tea with the delicate fragrance of jasmine rice. Perfect for those seeking a vegetarian and gluten-free dessert, this pudding offers a unique twist on a classic dish that is sure to impress family and friends alike.

In just 45 minutes, you can create a rich and creamy dessert that boasts layers of flavor and texture, from the smoothness of the rice pudding to the crunch of pistachios and the sweetness of dried mixed fruits. The infusion of chai tea elevates this dessert beyond the ordinary, bringing a comforting, spiced aroma that sets the mood for any occasion.

Each serving is not only a feast for the palate but also relatively light, clocking in at around 329 calories. With a harmonious blend of sweetened condensed milk and a touch of orange rind, this recipe will be a beloved addition to your dessert repertoire, appealing to both the adventurous and the traditionalist. Whether it’s a dinner party or a cozy night in, our Jasmine Chai Rice Pudding is the perfect way to end your meal on a high note.

So grab your whisk, unleash your inner culinary artist, and get ready to savor a dessert that’s as beautiful as it is delicious!

Ingredients

  • tablespoon butter 
  • teaspoons loose chai tea ( 4 tea bags)
  • large egg yolks 
  • 0.3 cup fruit mixed dried diced
  • cup jasmine rice uncooked
  • cups milk 1% low-fat divided
  • 0.5 teaspoon orange rind grated
  • tablespoons pistachios chopped
  • 0.1 teaspoon salt 
  • 0.8 cup condensed milk sweetened
  • 1.5 cups water 
  • tablespoons non-dairy whipped topping fat-free frozen thawed

Equipment

  • bowl
  • frying pan
  • sauce pan
  • whisk
  • sieve

Directions

  1. Combine 1 cup milk, 1 1/2 cups water, tea, and salt in a large saucepan; bring to a boil.
  2. 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.
  3. 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.
  4. Remove from heat; stir in butter.
  5. Place 2/3 cup rice pudding in each of 6 bowls. Top each serving with 1 tablespoon fat-free whipped topping.
  6. Combine nuts and rind.
  7. Sprinkle about 1 teaspoon nut mixture over each serving.

Nutrition Facts

Calories329kcal
Protein11.51%
Fat24.67%
Carbs63.82%

Properties

Glycemic Index
36.86
Glycemic Load
27.89
Inflammation Score
-3
Nutrition Score
9.7208695981814%

Flavonoids

Cyanidin
0.18mg
Catechin
0.09mg
Epigallocatechin
0.05mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.01mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:329.19kcal
16.46%
Fat:9.05g
13.92%
Saturated Fat:4.61g
28.83%
Carbohydrates:52.67g
17.56%
Net Carbohydrates:51.81g
18.84%
Sugar:26.49g
29.43%
Cholesterol:83.88mg
27.96%
Sodium:153.36mg
6.67%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.5g
19.01%
Phosphorus:252.38mg
25.24%
Calcium:236.51mg
23.65%
Selenium:15.49µg
22.12%
Vitamin B2:0.35mg
20.5%
Manganese:0.38mg
19.09%
Vitamin B12:0.83µg
13.82%
Vitamin B5:1.08mg
10.77%
Potassium:351.36mg
10.04%
Vitamin B1:0.14mg
9.4%
Vitamin B6:0.19mg
9.36%
Zinc:1.25mg
8.35%
Vitamin D:1.25µg
8.32%
Vitamin A:415.45IU
8.31%
Magnesium:32.57mg
8.14%
Copper:0.13mg
6.33%
Folate:18.83µg
4.71%
Vitamin B3:0.73mg
3.63%
Fiber:0.86g
3.43%
Iron:0.61mg
3.39%
Vitamin E:0.38mg
2.53%
Vitamin C:1.38mg
1.67%
Source:My Recipes