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
Make chai spice mix - Combine cinnamon, cardamom, ginger, nutmeg, allspice and clove. This will make more spice blend than you will need.
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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!