Coconut Chai Rice Pudding Recipe

Cooking Directions

• STEP 1.In a saucepan, combine basmati rice, coconut milk, water, chai tea bags, cinnamon stick, cardamom pods, ginger, and cloves.
• STEP 2.Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
• STEP 3.Remove the chai tea bags, cinnamon stick, and cardamom pods from the pudding.
• STEP 4.Stir in sugar and vanilla extract until well combined.
• STEP 5.Serve the Coconut Chai Rice Pudding warm or chilled, topped with toasted coconut flakes and a sprinkle of ground cinnamon.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to rinse the basmati rice before cooking to remove any excess starch.
• For a stronger chai flavor, you can steep the chai tea bags in the coconut milk and water mixture for a longer time.
• Feel free to adjust the sweetness of the pudding by adding more or less sugar according to your taste.

Storage and Serving

• Serve the Coconut Chai Rice Pudding as a dessert or a sweet breakfast option.
• You can garnish the pudding with additional toppings like chopped nuts or dried fruits.
• To reheat the chilled pudding, simply microwave it for a few seconds or warm it up on the stovetop with a splash of milk.