Jasmine Chai Rice Pudding

From Cooking Light. Although it keeps in the fridge for several days, it's best served warm. Add a touch of extra milk to reheat.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  cups 1% low-fat milk, divided
• 1 1⁄2 cups water
• 2  teaspoons  loose chai tea (about 4 teabags)
• 1⁄8 teaspoon salt
• 1  cup  uncooked  jasmine rice
• 3⁄4 cup sweetened condensed milk
• 1⁄4 cup  diced  mixed dried fruit
• 2  large  egg yolks
• 1  tablespoon butter
•  fat-free cool whip
• 2  tablespoons  chopped pistachios
• 1⁄2 teaspoon  grated  orange rind

Directions

1. Combine water,tea,salt and 1 cup of the milk in a large saucepan and bring to a boil.
2. Remove from heat and steep for 1 minute.
3. Strain milk mixture through a fine sieve into a bowl and discard solids.
4. Return milk mixture to pan over med. heat.
5. Stir in rice, cover and simmer for 10 minutes.
6. Combine remaining 1 cup of milk, condensed milk,fruit and egg yolks, stirring well with a whisk.
7. Gradually add half of the hot mixture to the egg yolk mixture, stirring constantly with whisk.
8. Return milk mixture to pan and cook 10 more minutes or until or until mixture is thick and rice is tender, stirring constantly.
9. Remove from heat and stir in butter.
10. In a separate bowl, combine nuts and orange rind.
11. Place pudding in serving bowls, top with
12. Cool Whip and sprinkle with nut mixture.