Warm Chai Spiced Rice (Printable)
A creamy, aromatic rice pudding infused with classic chai spices, perfect for cozy moments.
# 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. 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 the rice is tender and the mixture is creamy.
04 - Remove from heat. Discard the cinnamon stick, cardamom pods, and cloves. Stir in vanilla extract and butter until melted and smooth.
05 - Stir in golden raisins if using. Spoon the pudding into serving bowls and top with toasted nuts if desired. Serve warm.
# Expert Suggestions:
01 -
- It comes together in under 45 minutes without fancy equipment or fussy techniques.
- The spices create this deeply aromatic flavor that tastes like someone's been teaching you how to cook for hours.
- Leftovers actually taste better the next day, which means less pressure on yourself.
02 -
- Stir frequently while the rice cooks, especially toward the end—a few minutes of neglect and the bottom can catch and burn, which ruins the whole pot.
- The pudding will thicken more as it cools, so it should look slightly looser than you want it to be when you serve it hot.
03 -
- Don't waste money on expensive cardamom or spices you won't use regularly—buy them from bulk bins where you can get exactly what you need.
- Toast whole spices gently in a dry pan for a minute before adding them to the milk if you want to deepen their flavor even more, but watch carefully so they don't burn.