Low fat, creamy pudding for dessert.
3/4 cup Basmati rice or any long-grain white rice3 large navel Oranges1/2 Vanilla bean, split in half lengthwise4 cups fat-free evaporated Milk1/4 cup low-fat sweetened condensed Milk4 tablespoons Sugar2 tablespoons chopped Pistachios (optional, for garnish)2 tablespoons Pomegranate seeds (optional, for garnish)
1. Boil 2 cups of water in a heavy 2-quart saucepan.2. Add rice, cover, and reduce heat to a simmer.3. Cook rice for about 20 minutes until it is tender and most of water has been absorbed.4. Grate, finely, 1 teaspoon of zest from one of oranges; set aside.5. Halve that orange and juice it; reserve the juice.6. Peel the remaining 2 oranges, removing the pith (white part). Cut sections between the membranes; set aside.7. Add to rice, when it is tender, 1/2 cup of orange juice, orange zest, vanilla bean, evaporated milk, condensed milk, and sugar.8. Cook rice mixture over medium heat, uncovered, stirring frequently until is has a creamy consistency, about 20 to 25 minutes.9. Remove the vanilla bean and divide the rice mixture among bowls to serve warm, or cover and refrigerate to serve chilled.10. Garnish with a few orange sections, pistachios, and pomegranate seeds, if desired.
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