Chai Spiced Rice Pudding
with homemade chai masala
Our version of this simple dessert uses a chai spice blend that imparts the warm flavors and creamy sweetness of Indian chai, and can be served warm or chilled. We've included a recipe for a homemade chai masala, or you can use a store-bought blend if you prefer.
Smarts # 1: This recipe was written and tested to make 6 servings, so be sure to select 6 as the number of servings in the dessert menu for optimal results.
Smarts #2: To make this dessert vegan, substitute any plant-based milk (like soy, nut or oat) for the milk, and coconut cream for the heavy cream.
- Short grain white rice - 1 cup
- Sugar, granulated - 1/3 cup
- Chai spice - 1 tsp (ingredients listed separately)
- Salt, kosher - 1/4 tsp
- Milk, whole - 4 1/2 cups (sub any plant-based milk)
- Butter - 2 Tbsp
- Heavy cream - 1/2 cup (sub coconut cream)
- Cinnamon, ground - 1 1/2 tsp
- Cardamom, ground - 3/4 tsp
- Ginger, ground - 1/2 tsp
- Nutmeg, ground - 1/8 tsp
- Allspice - 1/8 tsp
- Cloves, ground - 1/8 tsp
In a small saucepan, combine rice, sugar, spice mix, salt and milk. Bring mixture to a boil, stirring often. Once mixture starts to boil, lower heat and simmer, continuing to stir often, until rice is cooked and pudding is thickened, ~25 minutes. Stir in butter.
Remove pudding from heat and cool for 15 minutes. Stir in cream. Enjoy!
Super easy, creamy and delicious! I upped the sugar to 1/2 cup and I’d probably add more next time, but still really, really good.0 Helpful
I love rice pudding but have never made it and this was great. Next time I might add a little more sugar and spices but my wife disagreed and liked it as is. It did feel more like 40 minutes active instead of 5 active and 35 total. I had to stand at the stove and stir pretty constantly to avoid burning and the rice sticking to the bottom of the pan. Overall great recipe though, I’ll definitely make again.0 Helpful