Easy and Creamy Chai Spice Rice Pudding
This super easy dessert comes together in one pot and is full of warm, cozy flavors. It's the perfect way to turn rice into a creamy and satisfying dessert!
Servings: 6 servings
Ingredients
- 4 cups whole milk or 2% reduced fat
- 3 tablespoons unsalted butter
- 1/3 cup brown sugar
- 1/2 cup white rice short grain or long grain
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon or 1 cinnamon stick
- 1 piece orange peel optional
- 1 tea bag chai see notes for substitutes
- 1 tablespoon vanilla extract
- 1/3 cup raisins optional
Instructions
- Add milk and butter to a medium heavy-bottom pot. Cook over medium heat until butter has melted. Add the brown sugar, rice, salt, cinnamon, and orange peel. Bring to a simmer, then turn the heat down to medium-low. Simmer gently and stir frequently until the rice is cooked and mixture has slightly thickened, around 30 to 35 minutes. Add the chai tea bag and allow it to steep in the rice pudding while it cooks for around 5 minutes. It may seem like the butter is not incorporating, but it will eventually combine when the mixture has thickened. Remove the tea bag once done steeping and turn off the heat.
- Stir in the vanilla extract and raisins and allow the pudding to rest for 5 minutes. Serve chilled or warm with an optional dusting of ground cinnamon and chopped walnuts. Enjoy!
Notes
For ease, I like to use a chai tea bag to infuse the rice pudding with the chai flavor. If you only have the chai spice mix, start by stirring in 1/4 teaspoon. Taste and add more until it reaches your desired level of spice.
If the rice pudding thickens too much, simply stir in a little more milk and reheat on the stove if necessary.