Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rice Pudding With Chai Spices Recipe
    Lost? Site Map

    Rice Pudding With Chai Spices

    Rice Pudding With Chai Spices. Photo by justcallmejulie

    1/1 Photo of Rice Pudding With Chai Spices

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    C in PA's Note:

    Found this recipe in a Gourmet magazine a few years back. A wonderful and creamy combination of flavors. Good warm or cold!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on May 10, 2005

      55

    • on February 21, 2005

      35

      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.”

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Rice Pudding With Chai Spices

    Serving Size: 1 (260 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 329.5
     
    Calories from Fat 61
    18%
    Total Fat 6.8 g
    10%
    Saturated Fat 3.8 g
    19%
    Cholesterol 20.3 mg
    6%
    Sodium 178.8 mg
    7%
    Total Carbohydrate 58.3 g
    19%
    Dietary Fiber 1.2 g
    4%
    Sugars 32.9 g
    131%
    Protein 8.7 g
    17%

    The following items or measurements are not included:

    crystallized ginger

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites