Rice Pudding with Chai Spice Saffron Apricots
Indulge in the creamy comfort of Rice Pudding with Chai Spice Saffron Apricots, a luxurious twist on a classic dessert. This recipe elevates traditional rice pudding with a velvety blend of whole milk, heavy cream, and aromatic spices like cardamom and cinnamon, creating a dessert that's rich yet delicately spiced. The standout feature is the topping—soft, syrupy apricots infused with the exotic flavors of saffron and chai tea, adding a fragrant and sweetly spiced contrast. With just 10 minutes of prep and an effortless stovetop method, this dessert is perfect for any occasion. Garnish with chopped pistachios or almonds for a delightful crunch, and serve it warm or chilled for a versatile treat that feels like pure indulgence in every bite.
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Recipe Information
Ingredients
- 1 cup Short-grain rice (such as Arborio)
- 4 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Ground cardamom
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Dried apricots, chopped
- 0.5 cup Water
- 2 tablespoons Honey
- 1 piece Chai tea bag
- 0.125 teaspoon Saffron threads
- 2 tablespoons Chopped pistachios or almonds (optional, for garnish)
Instructions
Rinse the rice thoroughly under cold water until the water runs clear. Set aside.
In a medium saucepan over medium heat, combine the milk, heavy cream, sugar, vanilla extract, cardamom, cinnamon, and salt. Stir occasionally and bring to a gentle simmer.
Add the rinsed rice to the saucepan. Reduce the heat to low and cook, stirring frequently, until the rice is tender and the mixture has thickened to a creamy consistency, approximately 25-30 minutes.
While the rice pudding is cooking, prepare the chai spice saffron apricots. In a small saucepan, combine the chopped apricots, water, honey, and saffron threads. Add the chai tea bag.
Heat the apricot mixture over medium heat until it comes to a gentle boil. Reduce the heat to low and simmer for 5-7 minutes, or until the apricots are soft and the liquid has reduced into a syrupy consistency. Remove and discard the chai tea bag.
Once the rice pudding is ready, remove it from the heat and let it cool for a few minutes, as it will thicken further upon cooling.
Serve the rice pudding warm or chilled in individual bowls. Top each serving with a spoonful of the chai spice saffron apricots.
For an optional garnish, sprinkle with chopped pistachios or almonds for added texture and flavor.
Nutrition Facts
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 352.6 g | 128% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 275.3 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1329 mg | 102% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 3289 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
