White Chocolate Jasmine Rice Pudding

From Kyle Shadix, this rich rice pudding is served chilled. Delicious with fresh raspberries!

• Ready In: 4 hrs
• Serves: 8

Ingredients

• 4 1⁄2 cups skim milk
• 2⁄3 cup  jasmine rice
• 1⁄2 cup sugar
• 2  tablespoons vanilla
• 2  large  egg yolks
• 2  tablespoons skim milk
• 8  ounces low-fat cream cheese, softened
• 8  ounces white chocolate chips
• 1  cup fresh raspberry (optional)

Directions

1. Combine first four ingredients in a large heavy saucepan; cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about one hour; reduce heat to low.
2. Whisk egg yolks, remaining skim milk and cream cheese in a small bowl; gradually whisk in a small amount of rice mixture, being very careful not to curdle the eggs.
3. Return mixture to the original pan and cook one minute, stirring constantly; do not let the mixture boil.
4. Add the white chocolate and stir until melted.
5. Spoon into individual bowls. Cover and chill until cold.