Basmati Rice Pudding with Oranges
Using condensed milk gives this pudding a creamy consistency without adding any fat.
- 3/4 cup basmati rice or any long-grain white rice
- 3 large navel oranges
- 1/2 vanilla bean, split in half lengthwise
- 4 cups fat-free evaporated milk
- 1/4 cup lowfat sweetened condensed milk
- 4 tablespoons sugar
- 2 tablespoons chopped pistachios (optional, for garnish)
- 2 tablespoons pomegranate seeds (optional, for garnish)
- In a heavy 2-quart saucepan, boil 2 cups of water. Add the rice, cover, and reduce heat to a simmer. Cook for about 20 minutes until the rice is tender and most of the water has been absorbed.
- Meanwhile, finely grate 1 teaspoon of zest from one of the oranges; set aside. Halve that orange and juice it; reserve the juice. With a sharp knife, peel the remaining 2 oranges, removing the pith (white part). Cut sections between the membranes. Set aside.
- When the rice is tender, add 1/2 cup of the orange juice, orange zest, vanilla bean, evaporated milk, condensed milk, and sugar. Cook over medium heat, uncovered, stirring frequently until it has a creamy consistency, 20 to 25 minutes.
- Remove the vanilla bean and divide the rice mixture among bowls to serve warm, or cover and refrigerate to serve chilled. At serving time, garnish each portion with a few orange sections, pistachios, and pomegranate seeds, if desired.
- Nutritional information does not include optional pistachios or pomegranate seeds for garnish.
Per serving: 325 kcal cal., 2 g fat (1 g sat. fat), 214 mg sodium, 2 g fiber, 41 g sugar, 16 g pro., 568 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet