Prep 5 mins
Cook 45 mins
Found this recipe in a Gourmet magazine a few years back. A wonderful and creamy combination of flavors. Good warm or cold!
- 5 cups whole milk
- 1 cup arborio rice or 1 cup medium-grain white rice
- 2⁄3 cup sugar
- 1⁄4 teaspoon salt
- 1⁄4 cup finely chopped crystallized ginger
- 3⁄4 teaspoon ground cinnamon
- 3⁄4 teaspoon ground cardamom
- 3⁄4 teaspoon ground allspice
- Stir milk, rice, sugar, and salt in heavy large saucepan over high heat until sugar dissolves and mixture comes to boil.
- Reduce heat to medium-low and gently simmer uncovered until pudding is thick and rice is tender, stirring frequently, about 45 minutes.
- Mix in ginger and spices.
- Spoon warm into bowls, or chill in refrigerator for several hours.
I liked the idea of chai spiced rice pudding, but I envisioned something much creamier than the end result. As you can see in my picture, it is on the sticky side, not creamy at all. I did follow the directions and I stirred frequently over low heat. Since I do like the concept, I will try to make chai rice pudding again, but with a different technique - less rice, more milk and slow cooked in the oven perhaps. Also, I would opt for different spices than this recipe suggests, the chai I enjoy has cardamom, cinnamon and cloves – and I would like to see them cooked in the milk, rather than folded into the end result. Steeping a tea bag in the milk for a moment might impart a more authentic flavor as well. Lastly, I think that a hint of crystallized ginger would be preferable as a garnish. It just added to the sticky consistency. All that aside, it’s not a bad dessert, just not what was expected, based on the intro that said it was “creamy.”