Treat yourself with this warm, creamy pudding infused with orange and vanilla bean. Adapted from Meals Matter.
For a quick and easy way to get seeds out of the pomegranate cut it in half and with the cut side facing into a bowl, whack the bottom with a wooden spoon release the seeds.
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 lowfat sweetened condensed milk
4 tablespoons sugar
2 tablespoons chopped pistachios (optional, for garnish)
2 tablespoons pomegranate seeds (optional, for garnish)
Boil 2 cups of water in a heavy 2-quart saucepan. Add rice, cover, and reduce heat to a simmer. Cook rice for about 20 minutes until it is tender and most of water has been absorbed.
Wash one of the oranges and remove 1 teaspoon of zest from it with a fine grater; set aside. Halve that orange and juice it; reserve the juice.
Cut the rind off of the remaining 2 oranges, removing the pith (white part) to expose the segments. Remove the segments by cutting between the membranes; set segments aside.
When the rice is tender add 1/2 cup of reserved orange juice, the reserved orange zest, vanilla bean, evaporated milk, condensed milk, and sugar.
Cook rice mixture over medium heat, uncovered, stirring frequently until is has a creamy consistency, about 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. Garnish with a few orange sections, pistachios, and pomegranate seeds, if desired.
Per serving: 286 calories, 2 g total fat, 1 g saturated fat, 52 g carbohydrates, 16 g protein, 2 g fiber, 210 mg sodium, 561 mg calcium