Description
A comforting dessert infused with the warm, aromatic flavors of chai spices. Perfect for cozy evenings, festive gatherings, or a simple treat to enjoy any time, this creamy rice pudding is both soothing and indulgent. Inspired by traditional chai, it combines cinnamon, cardamom, ginger, cloves, and nutmeg for a fragrant twist on a classic favorite.
Ingredients
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1 cup Arborio rice or short-grain rice
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4 cups whole milk (or any milk of choice)
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1 cup heavy cream
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3/4 cup granulated sugar
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2 tsp ground cinnamon
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1 tsp ground cardamom
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1/2 tsp ground ginger
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1/4 tsp ground cloves
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1/4 tsp ground nutmeg
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1 tsp vanilla extract
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Pinch of salt
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Optional toppings: toasted nuts, raisins, or a drizzle of honey
Instructions
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Rinse the rice under cold water until the water runs clear. Drain well to remove excess starch for a creamy, non-sticky pudding.
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In a medium saucepan, combine milk, heavy cream, sugar, cinnamon, cardamom, ginger, cloves, nutmeg, and a pinch of salt. Warm over medium heat, stirring occasionally until hot but not boiling.
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Add the drained rice to the saucepan. Reduce heat to low and cook gently, stirring frequently to prevent sticking. Continue until the rice is tender and the mixture thickens, about 25–30 minutes.
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Stir in the vanilla extract once the rice is fully cooked. Taste and adjust sweetness or spices as desired.
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Serve warm directly from the stove, or chill in the refrigerator for several hours to serve cold. The flavors intensify as it rests.
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Garnish with toasted almonds, pistachios, raisins, or a drizzle of honey for added flavor, texture, and presentation.
Notes
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Stir frequently to prevent the rice from sticking.
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Adjust spices to your taste preference.
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Can be made ahead and stored in the refrigerator for up to 5 days.
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For a vegan version, use coconut or almond milk in place of dairy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes