Easy Chai Rice Pudding (One Pot!)
This easy chai rice pudding brings all the cozy, aromatic flavors of your favorite fall drink into a creamy dessert that's made with a Masala chai spice blend. With warm spices and a creamy rice pudding texture, this chai spiced rice pudding is the perfect way to satisfy your sweet tooth while getting your morning caffeine pick-me-up!
Servings: 6
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.
