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
- 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.
- 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.
- 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.
- 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.