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.

Sweet and Spicy Chai Rice Pudding

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

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.

Sweet and Spicy Chai Rice Pudding

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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