Rice Pudding with Chai Spices
Indulge in the cozy, aromatic flavors of Rice Pudding with Chai Spices—a comforting dessert that combines creamy rice with the fragrant warmth of chai tea and a blend of cardamom, cinnamon, and ginger. This recipe uses short-grain rice like Arborio to create an irresistibly creamy texture, gently simmered in a rich mixture of milk and cream infused with loose-leaf chai or tea bags. Sweetened with sugar and finished with a touch of vanilla, this spiced rice pudding is perfect served warm or chilled. For a decadent touch, garnish with crunchy pistachios or slivered almonds and a drizzle of honey. With only 10 minutes of prep time and simple, wholesome ingredients, this chai-spiced twist on a classic dessert is sure to delight your taste buds while making your kitchen smell like magic.
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Recipe Information
Ingredients
- 1 cup Short-grain rice (like Arborio or sushi rice)
- 4 cups Whole milk
- 1 cup Heavy cream
- 0.333 cup Granulated sugar
- 2 tablespoons Loose leaf chai tea or 2 chai tea bags
- 0.25 teaspoon Ground cardamom
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground ginger
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Butter (optional, for richness)
- 2 tablespoons Chopped pistachios or slivered almonds (optional, for topping)
- 1 tablespoon Honey (optional, for drizzling)
Instructions
Rinse the rice under cold water until the water runs clear. This helps remove excess starch, ensuring the pudding is creamy but not overly starchy.
In a medium saucepan, combine the milk, heavy cream, and chai tea (or tea bags), and bring to a gentle simmer over medium heat. Do not let it boil.
Once the milk mixture begins to steam and release the chai aroma, remove the saucepan from heat and let it steep for 5 minutes. If using loose leaf tea, strain the mixture through a fine mesh sieve to remove the tea leaves.
Return the steeped milk mixture to the saucepan. Stir in the sugar, cardamom, cinnamon, ginger, and salt.
Add the rinsed rice to the saucepan and stir to combine.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom.
Reduce the heat to low and continue to cook the rice pudding for 35-40 minutes, stirring often to ensure the rice cooks evenly and the mixture thickens. The rice should be tender and the pudding creamy.
Once the rice pudding reaches the desired consistency, stir in the vanilla extract and butter (if using) for added richness.
Remove the saucepan from heat and let the pudding cool for 5 minutes. It will thicken slightly as it cools.
Serve the rice pudding warm or chilled, topped with chopped pistachios or slivered almonds, and a drizzle of honey if desired.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 33.4 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 290 mg | 22% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 383 mg | 8% | |
*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.
