Warm Chai Spiced Rice Pudding (Printable Version)
A comforting blend of chai spices and creamy rice, ideal for cozy, chilly nights.
# What You Need:
→ Rice Pudding Base
01 - 3/4 cup short-grain or arborio rice
02 - 4 cups whole milk or unsweetened almond milk
03 - 1/4 cup granulated sugar
04 - 1/4 teaspoon salt
→ Chai Spice Blend
05 - 1 cinnamon stick
06 - 4 cardamom pods, lightly crushed
07 - 4 whole cloves
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon ground allspice
11 - 1/2 teaspoon vanilla extract
→ Finishing Touch
12 - 2 tablespoons unsalted butter or coconut oil
13 - Optional: 1/4 cup toasted sliced almonds or pistachios
14 - Optional: 2 tablespoons golden raisins
# How to Make It:
01 - Rinse the rice under cold water until the water runs clear.
02 - In a medium saucepan, combine milk, sugar, salt, cinnamon stick, cardamom pods, cloves, ground ginger, nutmeg, and allspice. Heat gently over medium heat until just simmering.
03 - Stir in the rice. Reduce heat to low and cook uncovered, stirring frequently, for 30 to 35 minutes until the rice is tender and the mixture is creamy.
04 - Remove from heat and discard the cinnamon stick, cardamom pods, and cloves. Stir in vanilla extract and butter or coconut oil until melted and fully incorporated.
05 - If desired, fold in raisins. Spoon pudding into bowls and sprinkle toasted nuts on top. Serve warm.
# Expert Advice:
01 -
- It tastes like chai without any fuss, and somehow feels special enough for guests but easy enough for a Tuesday night.
- The whole thing comes together in under 45 minutes with mostly just stirring, so you can actually relax while cooking.
- It's naturally vegan-friendly and gluten-free, which means you're not sacrificing anything for inclusivity.
02 -
- Don't skip rinsing the rice—I learned this the hard way when my first batch turned out chalky and thick instead of creamy.
- Stir regularly but not obsessively; you're looking for gentle movement, not constant agitation.
- Remove the whole spices before serving or warn people—no one expects to bite into a clove while eating dessert.
03 -
- Keep a small bowl of water beside you while cooking so you can occasionally dip your wooden spoon and check the pudding's consistency without tasting constantly.
- If you prefer a thinner pudding, add the milk in stages, reserving 1/2 cup to stir in at the end until you reach your ideal texture.