You'll love this hearty and healthy chai brown rice pudding with notes of ginger, cardamom, nutmeg and cinnamon, along with coconut milk. A creamy, wholesome and delicious dessert!
Total Time 1 hourhour15 minutesminutes
Serving Size 4
Ingredients
¾cupwater
¾cup2% milk or milk alternative
3chai tea bags
dash of salt
1½cupsbrown jasmine ricerinsed
¼cuphoney
¼teaspoonnutmeg
¼teaspoonground cardamom
1cinnamon stick
100mlcan coconut milk
toasted pistachios and ground cinnamonfor garnish
Instructions
Add water and milk to a pot over medium-low heat. Warm for 2-3 minutes, then add chai tea bags and steep for 7 minutes, stirring occasionally.
Remove tea bags (squeeze out excess liquid into the pot) and stir in salt and rice. Turn up heat to medium and bring to a low boil, stirring occasionally. Reduce heat to low, cover and let simmer for 20 minutes, stirring occasionally (adjust heat as necessary to prevent bottom from burning).
Add honey, nutmeg, cardamom, cinnamon stick and coconut milk. Turn up heat to medium and stir until well combined and mixture just comes to a boil. Turn down heat to low, cover and let simmer for 20-30 minutes, stirring occasionally. Add a bit more milk if it's looking dry.
Turn off heat and allow pudding to sit covered for 20-30 minutes.
Before serving, remove cinnamon stick and stir to combine. Garnish with toasted pistachios for a bit of crunch and a sprinkle of ground cinnamon. We like ours with a bit of half and half or coconut milk on top too.
Notes
Depending on the brown rice you use, it may require more milk. Adjust spices and honey to taste.
Store in airtight container in the refrigerator for up to 4 days.
To reheat, you can use the microwave or stovetop on medium-low. Stir and add a touch of milk if pudding is too dry.