Sweet and Spicy Chai Rice Pudding

Sweet and Spicy Chai Rice Pudding
During the colder months, my beverage of choice is, inevitably, chai. It’s lovely piping hot in a mug with milk or mixed in a variety of cocktails. I love it so much, I usually blend a huge batch and give it away to people for Christmas.

But chai is good for more than just drinking; it adds a wonderful flavor dimension to desserts, too! For your next party or romantic dinner, whip up this delicious and easy chai-infused rice pudding. It’s perfect served in heaping bowls or in little decorative cups with tiny spoons (silver tray optional).
This is a great way to use leftover rice; feel free to double the batch! I recommend using basmati or jasmine, but you can use whatever variety of white rice floats your boat.

Sweet and Spicy Chai Rice Pudding

Serves 6

  • 1 1/2 cups cooked rice
  • 1 cup brewed chai
  • 1/3 cup raw sugar
  • 1/4 teaspoon ground cardamom
  • 1/2 cup heavy whipping cream
  • 3/4 cup coconut milk
  • slivered almonds

In a medium saucepan over medium heat, stir together rice and chai. Cook until boiling, then reduce heat and simmer, stirring occasionally, until the mixture starts to thicken, about 5 minutes.
Stir together sugar and cardamom in a small bowl, then whisk into rice mixture. Increase heat and stir in cream and coconut milk. Allow to simmer, whisking frequently to prevent sticking, until pudding is thick, about 10-15 minutes.
Remove from heat and allow to cool slightly before serving with slivered almonds. Can also be enjoyed chilled.

Ciaran Keast

Ciaran Keast loves art, semicolons, books, cats -- and all the tea, ever. When they're not posting tea photos on social media, you'll catch them at almost every Plum Deluxe event.
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