Chai lovers, you're going to love this one! This easy chai rice pudding is like a big hug in a bowl but with the little caffeine pick-me-up you need to start your busy day. If you want something warm and cozy for breakfast during the cold months, this easy rice pudding delivers all those chai latte vibes in spoonable form, made with whole spices and lactose-free milk so everyone can enjoy it!
If you're looking for other breakfast ideas during the cold months, my ginger chicken congee is filling and nourishing on a cold morning! My easy Chinese steamed eggs is also just as comforting and I love eating it with rice.
What is a chai latte versus Masala chai?
"Masala" is the Hindi word for spices while "chai" is the Hindi word for tea, so the spiced tea we're familiar with is known as Masala chai. A chai latte on the other hand is a western take on Masala chai. Although a regular latte has espresso in it, a chai latte actually does not. Chai latte is simply black tea infused with spices, like cardamom, ginger, cinnamon, cloves and sometimes black pepper, with steamed, frothy milk.
Why you'll love this chai spiced rice pudding
- Lactose-free friendly
- Ready in 30 minutes
- Creamy and flavorful
- Can be made ahead of time
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Ingredients
- Cardamom pods: The distinct floral aroma that makes a Masala chai.
- Cinnamon sticks: For a warm and sweet aroma.
- Fresh ginger: Brings a little kick of heat.
- Whole cloves: Adds a little depth to the chai.
- Black tea bags: For slight bitterness and caffeine
- Whole milk: Creates the creamy base for the rice pudding. I like to add an extra splash when serving, to keep the creamy consistency. Use lactose-free milk to keep it lactose-intolerant friendly.
- Water: To infuse the spices and helps the rice cook while preventing the milk from burning.
- Medium grain rice: A personal preference but medium grain rice is a pantry staple and gives a great texture with a slight bite.
- Sugar: Use granulated white sugar to add sweetness with no other flavor profile and adjust the sugar to your desired sweetness. I prefer mine to be "not too sweet."
- Ground cinnamon: For serving, as desired.
- Ground cardamom: Optional for serving.
- Whipped cream: Optional for serving. Use lactose-free or dairy-free whipped cream if lactose-intolerant.
See recipe card for quantities.
Instructions
- Prepare the spice bag: Add the cardamom pods, cinnamon sticks, ginger slices, and cloves to a mortar and pestle. Gently pound them to bruise and crack the spices. Transfer the spices to a tea bag.
- Infuse the chai base: In a large, heavy-bottomed pot, add water, the spice bag, and black tea bags. Bring to a low simmer and let everything infuse for 10-15 minutes. Simmer longer for a stronger tea flavor. Remove the tea bags from the pot, but leave the spice bag.
- Add rice and milk: To the pot, add in milk, rice and sugar. Give it a stir until the sugar dissolves.
- Cook and stir: Bring it to a gentle boil and stir constantly for 10-15 minutes, to prevent the rice from sticking to the bottom of the pan. It's done when the rice mixture thickens to a creamy consistency and the rice is tender.
- To serve: Discard the spice bag and adjust the sweetness, if needed. Top with ground cinnamon, ground cardamom, and whipped cream as desired. Add a
FAQ
For a creamier rice pudding with less of a bite to it, a short grain rice or sticky white rice would work great. Note, cooking time may vary and more liquid is required.
Ground spices will not be as flavorful and aromatic, so I would highly suggest using whole spices, if possible.
While the chai bags would make a great substitute for the black tea bags, Chai spiced tea bags are very mild in flavor and won't do this rice pudding justice. If you found a brand that is fragrant and delicious, please leave a comment below so I can try it!
Other recipes to try:
- Pumpkin spice chia pudding
- Microwaveable pumpkin pie flan
- Easy pumpkin tofu mousse
- Protein packed miso soup
Easy Chai Rice Pudding (One Pot!)
Ingredients
Chai Spice base
- 4 cardamom pods
- 2 cinnamon sticks
- 1 inch knob of ginger thinly sliced
- 3 whole cloves
- 2 black tea bags
Rice pudding
- 4 cups whole milk lactose-free
- 2 cups water
- 1 cup medium grain rice
- ¼-1/3 cup granulated white sugar adjust to preference
For serving
- Ground cinnamon as desired
- Ground cardamom as desired
- Whipped cream as desired
Instructions
- Add the cardamom pods, cinnamon sticks, ginger slices, and cloves to a mortar and pestle. Gently pound them to bruise and crack the spices. Transfer the spices to a tea bag.
- In a large, heavy-bottomed pot, add water, the spice bag, and black tea bags. Bring to a low simmer and let everything infuse for 10-15 minutes. Simmer longer for a stronger tea flavor. Remove the tea bags from the pot, but leave the spice bag.
- To the pot, add in milk, rice and sugar. Give it a stir until the sugar dissolves.
- Bring it to a gentle boil and stir constantly for 10-15 minutes, to prevent the rice from sticking to the bottom of the pan. It's done when the rice mixture thickens to a creamy consistency and the rice is tender.
- Discard the spice bag and adjust the sweetness, if needed. Top with ground cinnamon, ground cardamom, and whipped cream as desired. Use lactose-free or dairy-free whipped cream if lactose-intolerant.
Notes
- Remove the tea bag so the rice pudding doesn't become bitter from steeping for too long.
- Stir constantly to avoid sticking and burning, making sure to scrape the bottom of the pan.
- Use whole spices for a more fragrant chai spice flavor.
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