Basmati Rice Pudding With Oranges

Using condensed milk gives this pudding a creamy consistency without
adding any fat.

Serves 6 to 8
Prep time: 40 minutes
Cook time: 20 to 25 minutes

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, fi nely 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.


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/