Low Fat Rice Pudding Recipe
Ingredients
| Peaches | 1 , peeled (For the Fruit Sauce:) | |
| Orange juice | 1 Cup (16 tbs), squeezed (For the Fruit Sauce:) | |
| Honey | 2 Tablespoon (For the Fruit Sauce:) | |
| Milk fat | 1 (For the Rice Pudding:) | |
| Jasmine Rice OR Brown Basmati - 1 cup | ||
| Lemon zest | 1 Teaspoon (For the Rice Pudding:) | |
| Pure vanilla extract | 1 Teaspoon (For the Rice Pudding:) | |
| Nutmeg OR Mace - 1/8 teaspoon, grated | ||
| Honey | 1/2 Cup (16 tbs) (For the Rice Pudding:) | |
| Evaporated Skim Milk - 1/2 cup | ||
| Coconut - 1/2 cup, unsweetened, shreeded | ||
Directions
GETTING READY
1) Preheat the oven to 325°F.
2) In a bowl, add peaches, honey and orange juice. Coat the peaches well with the mixture. Place in the refrigerator covered.
MAKING
3) In a large saucepan, add rice and milk and allow it to come to a boil. Turn down the flame and cook covered for 15 more minutes.
4) When all the milk gets absorbed, take the saucepan off the heat.
5) Mix in lemon zest, vanilla, nutmeg, honey, evaporated milk and coconut.
6) With a fork, mix all the ingredients as well slightly masg the rice grains.
7) Transfer the rice pudding into 6 ramekins. Cover the top of each with aluminium foil. Place the ramekins in a baking tray. Pour warm water onto the tray to cover 2/3 of the ramekins.
8) Bake for about 30 minutes. Remove the foil and bake for a further 15 minutes or until the top of the pudding rises.
9) Let the ramekins cool down to room temperature before unmoulding.
SERVING
10) Overturn the ramekins onto the serving plate.
11) Spoon a little of the fruit sauce over each.
1) Preheat the oven to 325°F.
2) In a bowl, add peaches, honey and orange juice. Coat the peaches well with the mixture. Place in the refrigerator covered.
MAKING
3) In a large saucepan, add rice and milk and allow it to come to a boil. Turn down the flame and cook covered for 15 more minutes.
4) When all the milk gets absorbed, take the saucepan off the heat.
5) Mix in lemon zest, vanilla, nutmeg, honey, evaporated milk and coconut.
6) With a fork, mix all the ingredients as well slightly masg the rice grains.
7) Transfer the rice pudding into 6 ramekins. Cover the top of each with aluminium foil. Place the ramekins in a baking tray. Pour warm water onto the tray to cover 2/3 of the ramekins.
8) Bake for about 30 minutes. Remove the foil and bake for a further 15 minutes or until the top of the pudding rises.
9) Let the ramekins cool down to room temperature before unmoulding.
SERVING
10) Overturn the ramekins onto the serving plate.
11) Spoon a little of the fruit sauce over each.
Chef
