Warm Chai Spiced Pudding (Printable)
A creamy blend of chai spices and rice offers comforting flavor for chilly evenings.
# What You'll 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
# Directions:
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. Heat 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 or until rice is tender and pudding is creamy.
04 - Remove from heat. Discard cinnamon stick, cardamom pods, and cloves. Stir in vanilla extract and butter until melted and smooth.
05 - Stir in golden raisins if using. Spoon pudding into bowls and top with toasted nuts if desired. Serve warm.
# Expert Advice:
01 -
- It tastes like a chai latte transformed into the coziest dessert, with real spice complexity that feels indulgent but isn't.
- The whole thing comes together in under 45 minutes, and most of that is just gentle simmering while you do something else.
- It works for literally every dietary need—dairy-free, vegan, gluten-free—without sacrificing a single drop of flavor.
02 -
- Constant stirring is not optional—it prevents the rice from settling and sticking to the bottom, and it helps everything thicken evenly; neglect this and you'll end up with burnt pudding on the bottom and soup on top.
- The pudding continues to thicken slightly as it cools, so don't panic if it looks a touch loose when you finish cooking—it'll reach the perfect consistency by the time you eat it.
- Fresh spices make an enormous difference here; if your cardamom or cinnamon has been sitting in your cabinet for years, replace them or you'll get a muted, stale-tasting pudding.
03 -
- Lightly crushing your cardamom pods instead of crushing them flat releases the seeds gradually for a more elegant, less aggressive cardamom flavor that doesn't overpower the other spices.
- Toasting your nuts yourself in a dry pan over medium heat for just two minutes transforms them from ordinary to nutty and fragrant, elevating the whole dish with minimal effort.