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Chai Spiced Brown Rice Pudding

A healthy and hearty brown rice pudding recipe with delicious notes of chai spiced tea and coconut milk.
Course Dessert, Snack
Total Time 1 hour 15 minutes
Servings 4


  • ¾ cup water
  • ¾ cup 2% milk or milk alternative
  • 3 chai tea bags
  • dash of salt
  • cups brown jasmine rice rinsed
  • ¼ cup honey
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cardamom
  • 1 cinnamon stick
  • 100 ml can coconut milk
  • toasted pistachios and ground cinnamon for garnish


  1. 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.
  2. 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).
  3. 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.

  4. Turn off heat and allow pudding to sit covered for 20-30 minutes.
  5. 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.

Recipe Notes

  • 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.