Photo by: Photo: Antonis Achilleos; Styling: Stephana Bottom

Vanilla-Chai Rice Pudding

  • Yield: Serves 6


  • 2/3 cup basmati rice
  • 1 none cinnamon stick
  • 2 1/2 cups whole milk
  • 3 none chai-spice tea bags
  • 1/2 cup raisins
  • 2 none 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


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.

Nutritional Information

Amount per serving
  • Calories: 364none
  • Fat: 15g
  • Saturated fat: 7g
  • Protein: 9g
  • Carbohydrate: 52g
  • Fiber: 1g
  • Cholesterol: 112mg
  • Sodium: 184mg

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Vanilla-Chai Rice Pudding Recipe