Name: Chai Spiced Rice Pudding
Ingredients: 1 cup (200 g) uncooked basmati rice; 4 cup (960 ml) whole milk; 1/2 cup (100 g) granulated sugar; 1 stick cinnamon; 4 green cardamom pods, lightly crushed; 4 whole cloves; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cinnamon, plus more for dusting; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cardamom; 1/4 teaspoon vanilla extract; 1/2 cup (80 g) raisins or chopped dried apricots (optional); Chopped nuts such as almonds, pistachios or cashews, for garnishing

Chai Spiced Rice Pudding

By: Mike Alfarah from How to Cook a Steak

Chai Spiced Rice Pudding

By: Mike Alfarah from How to Cook a Steak

The aroma coming from anything chai spiced is so comforting, and it makes it one of my favorite things to indulge in. I love the idea of using these flavors more, and I decided to incorporate the fragrant spices from chai into a creamy and sweet rice pudding. You can garnish with chopped nuts or dried fruits and really find the best flavor combination for you.

Yields4 - 6 servings

Ingredients

1 cup (200 g) uncooked basmati rice
4 cups (960 ml) whole milk
1/2 cup (100 g) granulated sugar
1 stick cinnamon
4 green cardamom pods, lightly crushed
4 whole cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon, plus more for dusting
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon vanilla extract
1/2 cup (80 g) raisins or chopped dried apricots (optional)
Chopped nuts such as almonds, pistachios or cashews, for garnishing

Instruction

Rinse the basmati rice under cold water until the water runs clear. Drain the rice and set it aside.
In a large saucepan, combine the milk, sugar, cinnamon stick, cardamom pods, cloves, ginger, cinnamon, nutmeg and cardamom, and bring the mixture to a simmer over medium heat. Stir occasionally, and once it’s at a steady simmer, add the rice to the saucepan and give it a stir.
Reduce the heat to low and let the rice cook in the milk mixture, and keep stirring occasionally for 30 to 35 minutes.
Once the rice is cooked and the mixture is creamy and thickened, remove the pan from the heat and remove and discard the cinnamon stick, cardamom pods and cloves. Stir in the vanilla extract and raisins (if using) and transfer the pudding to serving bowls or glasses. Allow it to cool slightly, then cover and refrigerate for at least 2 hours, or until it is chilled and set.
Before serving, top the pudding with chopped nuts, and finish it off with a dusting of cinnamon. Serve chilled and enjoy that perfectly creamy texture and amazing chai spices.