Jasmine Rice Pudding Recipe - Vegetarian Times

Jasmine Rice Pudding


Toasted cocoa nibs—small pieces of roasted cocoa beans—do double duty: flavoring the pudding and adding a bittersweet crunch to the top.

  • 8Servings


  • 1 14-oz. can low-fat sweetened condensed milk
  • 4 Tbs. toasted cocoa nibs, divided
  • 3 large eggs, lightly beaten
  • 1 tsp. vanilla extract
  • 1/2 cup cooked jasmine rice


1. Preheat oven to 325°F. Bring condensed milk and 1 cup water to a simmer in saucepan. Add 2 Tbs. cocoa nibs, and remove from heat. Infuse 20 minutes. Strain mixture into bowl, and discard cocoa nibs.

2. Whisk eggs and vanilla into milk mixture. Stir in rice. Divide among 8 1/2-cup ramekins. Place ramekins in roasting pan, and fill with hot water until it reaches halfway up sides of ramekins. Cover with foil, and bake 30 minutes. Remove ramekins from water with tongs, and cool. Sprinkle puddings with remaining cocoa nibs.

Nutrition Information

  • Calories: 218
  • Carbohydrate Content: 33 g
  • Cholesterol Content: 86 mg
  • Fat Content: 5 g
  • Fiber Content: 0.5 g
  • Protein Content: 7 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 78 mg
  • Sugar Content: 30 g