Rice pudding is… comforting.
I’ve been sick for the past 2 days, and so my craving has been for a bowl of rice pudding (and to listen to Mumford & Sons nonstop but nevermind that).
If you have never had rice pudding, the idea of it might seem unappetizing. But if you like pudding + rice, believe me, together they make happiness. It’s like a dessert form of oatmeal :3 For this recipe, I was craving all the flavors of chai tea in my pudding. So that’s what I went with!
Chai Rice Pudding Recipe
Adapted from here.
Makes about 6 servings
* 1 1/2 cups water
* 3/4 cup basmati rice (or whatever you like)
* 1/4 tsp salt
* 3 cups whole milk
* 3 bags of chai tea (I used 1 tbsp of loose leaf chai)
* 1 cup half and half
* 1/2 cup sugar
* 1 1/2 tsp vanilla extract
* 1/2″ cinnamon stick
- Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 20 minutes.
- In the meantime, pour the milk into a saucepan. Submerge the teabags in the milk, keeping the paper tags out of the liquid and away from the stove burner (if you are using loose leaf tea, you can use an infuser to steep in the milk OR just throw them in the pan and strain them out when they are done). Bring to a simmer, and steep tea into milk per tea directions (mine was 4-5 minutes).
- Add tea-infused milk, cinnamon, cream, sugar, and vanilla to the rice. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring often, about 30 minutes.
- Remove pudding from heat and discard cinnamon stick. Serve warm or cover and chill thoroughly.
-I love chai tea, so that’s what flavor I used to infuse my milk for the pudding. I added the cinnamon stick to give the chai flavor a boost. The original recipe used green tea. I think it’d be yummy to try other tea flavors as well.
-I love rice pudding cold (it gets thicker, yumyumyum), but it’s also good warm. Try both if you aren’t sure :D