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Orange Basmati Rice Pudding

DIRECTIONS

In a medium, heavy saucepan, combine the water, rice and salt, and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
Meanwhile, spray eight 6-ounce custard cups or ramekins with nonstick spray. Preheat the oven to 400°.
Spread the cooked rice in a jelly-roll pan and place it in the freezer for a few minutes to cool slightly while you prepare the custard.
In a large bowl, whisk together the eggs, egg white, 1/4 cup of the marmalade, the granulated sugar, orange zest and vanilla. Whisk in the low-fat milk and skim milk. Stir in the cooked rice. Spoon about 2/3 cup of the mixture into each of the prepared custard cups or ramekins.
Place the custard cups or ramekins in a jelly-roll pan. Bake for 35 minutes, or until the puddings are lightly browned on the surface and set. Remove from the pan and place on a rack to cool briefly.
Meanwhile, with a knife, cut the peel and white pith from the oranges. Working over a bowl, cut the sections from between the membranes, letting the juice drip into the bowl. Squeeze the juice from the membranes into the bowl.
Whisk the brown sugar and remaining 1 tbsp marmalade into the orange juice, then stir in the orange sections. Cover and chill until ready to serve. just before serving, top the puddings with the orange sections and syrup.