Using condensed milk gives this pudding a creamy consistency.
Serves 6 to 8
Prep time: 40 minutes
Cook time: 20 to 25 minutes
3/4 cup basmati rice or any long-grain white rice
3 large navel oranges
1/2 vanilla bean, split in half lengthwise
4 cups fat-free evaporated milk
1/4 cup sweetened condensed milk
4 tablespoons sugar
2 tablespoons chopped pistachios (optional, for garnish)
2 tablespoons pomegranate seeds (optional, for garnish)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In a heavy 2-quart saucepan, boil 2 cups of water. Add the rice, cover, and reduce heat to a simmer. Cook for about 20 minutes until the rice is tender and most of the water has been absorbed.
Meanwhile, finely grate 1 teaspoon of zest from one of the oranges and juice it; reserve the juice. With a sharp knife, peel the remaining 2 oranges, removing the pith. Cut sections between the membranes. Set aside.
When the rice is tender, add 1/2 cup of the orange juice, orange zest, vanilla bean, evaporated milk, condensed milk and sugar. Cook over medium heat, uncovered, stirring frequently until it has a creamy consistency, 20 to 25 minutes. Remove the vanilla bean and divide the rice mixture among bowls to serve warm, or cover and refrigerate to serve chilled. At serving time, garnish each portion with a few orange sections, pistachios and pomegranate seeds, if desired.
