Total Time
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!


  1. Stir milk, rice, sugar, and salt in heavy large saucepan over high heat until sugar dissolves and mixture comes to boil.
  2. Reduce heat to medium-low and gently simmer uncovered until pudding is thick and rice is tender, stirring frequently, about 45 minutes.
  3. Mix in ginger and spices.
  4. Spoon warm into bowls, or chill in refrigerator for several hours.
Most Helpful

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.”

justcallmejulie February 21, 2005