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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups	divided low fat	1104.0	26.592	10.992	114.432
water	1 1/2	cups		0.0	0.0	0.0	0.0
chai tea	2	teaspoons		-	-	-	-
salt	1/8	teaspoon		-	-	-	-
jasmine rice	1	cup	uncooked	-	-	-	-
milk	3/4	cup	sweetened condensed	1104.0	26.592	10.992	114.432
fruit	1/4	cup	diced mixed	6.27	1.4883	0.2706	0.0429
egg yolk	2			109.48	1.2206	5.3924	9.0236
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
cool whip			fat free	-	-	-	-
pistachio	2	tablespoons	chopped	86.1	4.1774	3.0996	6.9679
orange	1/2	teaspoon	grated rind	0.8812	0.2203	0.0176	0.0022

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.