Warm Chai Spiced Rice (Printable Version)
Creamy warm rice infused with chai spices and vanilla, perfect for cozy chilly evenings.
# 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. Warm 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, discard cinnamon stick, cardamom pods, and cloves. Stir in vanilla extract and butter or coconut oil until fully incorporated.
05 - If desired, stir in golden raisins. Serve warm topped with toasted nuts.
# Expert Tips:
01 -
- It comes together in under an hour with pantry staples, and feels like you've spent way more effort than you actually have.
- The chai spices make it taste like comfort itself, warm and grounding in a way that plain rice pudding never quite achieves.
- Somehow it works equally well as a quick weeknight dessert or something elegant enough to serve guests.
02 -
- Don't skip rinsing the rice; I learned this the hard way when my first batch turned into a grainy, separated mess instead of a creamy dream.
- Stir frequently during cooking so the bottom doesn't scorch and the rice cooks evenly; the stirring also helps release the rice's natural starches, which is what makes the pudding creamy.
- Vanilla extract goes in after the heat is off because boiling it away would be a real waste of that delicate flavor.
03 -
- Toast your nuts just before serving so they stay crispy instead of getting soggy from sitting in the warm pudding.
- If you accidentally let it simmer too vigorously and it breaks (milk separates), don't panic—gently blend it smooth with an immersion blender or whisk it hard off the heat until it comes back together.