CHAI RICE PUDDING

1/2 cup uncooked short-grain white rice
1 cup boiling water
1 teaspoon cornstarch
1/3 cup granulated sugar
5 cups 2-percent milk, divided use
1 cinnamon stick, broken in half
10 white cardamom pods, bruised slightly
1 tablespoon grated lemon zest (colored portion of peel)
1/4 teaspoon grated nutmeg
1 teaspoon vanilla
1 teaspoon ground cinnamon, divided

Place rice and water in a medium saucepan. Bring to a boil over medium heat, then lower heat, cover and cook gently for 10 minutes or until rice absorbs the water.

Meanwhile, combine cornstarch and sugar in a small bowl. Whisk in 1 cup milk. Add cornstarch-milk mixture to cooked rice along with remaining 4 cups milk.

Slowly bring to a boil. Add cinnamon stick, cardamom, lemon zest and nutmeg. Reduce heat; cover and cook gently on medium-low or low heat, 45 minutes to 1 hour or longer, until the rice is creamy and the pudding has thickened.

Stir in vanilla. Remove cinnamon sticks and cardamom pods, or alert your guests that the whole spices are not to be eaten.

Divide among 8 ramekins or dessert bowls. Sprinkle each serving with 1/8 teaspoon cinnamon. Serve warm or cold.

Note: Chai is usually spiced tea; in this case, the term refers to the mixture of aromatic spices used in this dessert.

Servings: 8
Adapted from source: The Joslin Diabetes Great Chefs Cook Healthy Cookbook by Frances Towner Giedt and Bonnie Sanders Polin with the nutrition staff of Joslin Diabetes Center