Chai-Spiced Rice Pudding is a warm, creamy, and aromatic dessert that blends the comforting creaminess of traditional rice pudding with the cozy spices of masala chai—think cinnamon, cardamom, ginger, and cloves. It’s incredibly easy to make and can be enjoyed warm or cold, for dessert or even breakfast!
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Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
½cuparborio rice (or any short-grain rice)
3cupswhole milk (or a mix of milk and cream)
½cup water
⅓cupgranulated sugar (adjust to taste)
1tspvanilla extract
1tspground cinnamon
½tspground cardamom
¼tspground ginger
⅛tspground cloves
⅛tspground nutmeg
Pinch of salt
Optional Add-Ins & Toppings
¼cupraisins or chopped dates (added during cooking)
Toasted almonds or pistachios
A drizzle of honey or maple syrup
Coconut flakes
Chai-spiced whipped cream (for a twist)
Rinse and Start Rice
1
Rinse rice under cold water until water runs mostly clear.
In a medium saucepan, combine rice, water, and 2 cups of milk.
Bring to a gentle simmer over medium heat, stirring occasionally.
Simmer and Infuse
2
Reduce heat to low. Add sugar, spices, salt, and vanilla.
Stir well and continue to simmer, stirring often, for about 25–30 minutes, until rice is tender and mixture is creamy.
Add the remaining 1 cup of milk gradually if pudding becomes too thick.
Optional Add-Ins
3
During the last 5 minutes, stir in raisins or other dried fruits, if using.
Continue stirring until the pudding reaches your desired thickness.
Serve
4
Remove from heat and let sit for 5 minutes.
Serve warm, at room temperature, or chilled.
Top with nuts, extra cinnamon, or a swirl of cream if desired.
Tips & Variations
5
Dairy-free version: Use almond milk or oat milk with coconut cream for richness.
Extra creamy: Add 1/4 cup coconut milk or sweetened condensed milk at the end.
Make ahead: This pudding thickens as it cools—add a splash of milk when reheating.
Rice options: Jasmine or basmati rice work well for a lighter texture.
Ingredients
½cuparborio rice (or any short-grain rice)
3cupswhole milk (or a mix of milk and cream)
½cup water
⅓cupgranulated sugar (adjust to taste)
1tspvanilla extract
1tspground cinnamon
½tspground cardamom
¼tspground ginger
⅛tspground cloves
⅛tspground nutmeg
Pinch of salt
Optional Add-Ins & Toppings
¼cupraisins or chopped dates (added during cooking)
Toasted almonds or pistachios
A drizzle of honey or maple syrup
Coconut flakes
Chai-spiced whipped cream (for a twist)
Directions
Rinse and Start Rice
1
Rinse rice under cold water until water runs mostly clear.
In a medium saucepan, combine rice, water, and 2 cups of milk.
Bring to a gentle simmer over medium heat, stirring occasionally.
Simmer and Infuse
2
Reduce heat to low. Add sugar, spices, salt, and vanilla.
Stir well and continue to simmer, stirring often, for about 25–30 minutes, until rice is tender and mixture is creamy.
Add the remaining 1 cup of milk gradually if pudding becomes too thick.
Optional Add-Ins
3
During the last 5 minutes, stir in raisins or other dried fruits, if using.
Continue stirring until the pudding reaches your desired thickness.
Serve
4
Remove from heat and let sit for 5 minutes.
Serve warm, at room temperature, or chilled.
Top with nuts, extra cinnamon, or a swirl of cream if desired.
Tips & Variations
5
Dairy-free version: Use almond milk or oat milk with coconut cream for richness.
Extra creamy: Add 1/4 cup coconut milk or sweetened condensed milk at the end.
Make ahead: This pudding thickens as it cools—add a splash of milk when reheating.
Rice options: Jasmine or basmati rice work well for a lighter texture.
