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!
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 mins ½ cup arborio rice (or any short-grain rice)
3 cups whole milk (or a mix of milk and cream)
½ cup water
⅓ cup granulated sugar (adjust to taste)
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp ground ginger
⅛ tsp ground cloves
⅛ tsp ground nutmeg
Pinch of salt
Optional Add-Ins & Toppings
¼ cup raisins 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 ½ cup arborio rice (or any short-grain rice)
3 cups whole milk (or a mix of milk and cream)
½ cup water
⅓ cup granulated sugar (adjust to taste)
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp ground ginger
⅛ tsp ground cloves
⅛ tsp ground nutmeg
Pinch of salt
Optional Add-Ins & Toppings
¼ cup raisins 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.
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