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.

  • 1/2-cup servingServings


  • 1 14-oz. can low-fat sweetened condensed milk


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

  • Serving Size: Serves 8
  • Calories: 218
  • Carbohydrate Content: 33 g
  • Cholesterol Content: 86 mg
  • Fat Content: 5 g
  • Protein Content: 7 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 78 mg
  • Sugar Content: 30 g