Chai Rice Pudding

Yield: Serves 2 - 3

This rich and creamy dessert tickles your tastebuds with the warming spice of chai.

Chai Rice Pudding, photo by Natalie Findlay


125 g arborio rice

2 cups (500 mL) water

2 black tea bags

½ cup (125 mL) whole milk

50 g honey

1 cinnamon stick

2 whole anise pods

6 whole cardamom pods

10 black peppercorns, cracked

3 bay leaves

1 vanilla bean, split and scraped

garnish candied ginger, finely chopped


  1. In a medium saucepan, bring the water to boil. Add the honey, cinnamon, anise, cardamom, black pepper, bay leaves and vanilla bean, and reduce to a simmer to steep for 10 minutes.
  2. Add the tea bags to the pot, increase the heat to high and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the milk. Reduce the heat to low, strain out the flavourings.
  3. Place rice in a medium size pot over medium-high heat. Slowly add 1 cup (250 mL) of liquid at a time, gently stirring frequently but not consistently until the liquid has been absorbed before adding the next. This results in the rice becoming creamier with each addition of liquid.
  4. The whole process should take approximately 45 minutes, until the pudding is thick and creamy and the rice is tender with a slight bite. Spoon into serving bowls and top with the candied ginger.

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