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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.

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

Servings
8

Ingredients

  • 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

Preparation

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