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Vanilla-Chai Rice Pudding

Photo: Antonis Achilleos; Styling: Stephana Bottom
Prep time 15 mins
Cook time 30 mins
Chill time 3 hrs
Yield Serves 6


  • 2/3 cup basmati rice
  • 1 cinnamon stick
  • 2 1/2 cups whole milk
  • 3 chai-spice tea bags
  • 1/2 cup raisins
  • 2 large eggs
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup heavy cream
  • 1/4 cup chopped unsalted shelled pistachios, toasted

Nutrition Information

  • calories 364
  • fat 15 g
  • satfat 7 g
  • protein 9 g
  • carbohydrate 52 g
  • fiber 1 g
  • cholesterol 112 mg
  • sodium 184 mg

How to Make It

  1. In a pan over medium-high heat, mix 1 1/2 cups water, rice and cinnamon stick. Bring to a boil, reduce heat to low and cover. Cook until water is absorbed, about 10 minutes. Remove from heat; let stand 5 minutes. Discard cinnamon.

  2. In a pan, warm milk until bubbles just form around edges (do not boil). Remove from heat; add tea bags. Let steep 10 minutes. Remove tea bags and discard. Add rice and raisins; simmer for 10 minutes.

  3. In a bowl, whisk eggs, sugar and salt until pale yellow. Slowly pour egg mixture into milk mixture, whisking constantly. Cook over medium-low heat until liquid thickens (do not allow to boil), 2 to 3 minutes. Remove from heat; stir in vanilla. Pour into a bowl; let cool briefly. Cover and chill until cold, about 1 hour.

  4. In a bowl, with an electric mixer on high speed, whip cream until soft peaks form. Fold whipped cream into rice mixture. Spoon into 6 dessert bowls. Cover and chill for at least 2 hours. Sprinkle with pistachios just before serving.