Naturally sweet and downright delish, this chai-spiced rice pudding offers genuine nourishment as well as creamy comfort. We cooked basmati rice in an ORGANIC INDIA Tulsi Masala Chai Tea Infusion, lending soothing spicy notes while packing in health benefits to a simple dessert that can even double up as breakfast.
Combining black tea and spices with adaptogenic Tulsi, Our ORGANIC INDIA Tulsi Masala Chai Tea Infusion offers a true chai experience while promoting wellness and overall well-being. Beloved as India’s “Queen of Herbs” for over 5,000 years, Tulsi is lauded for a host of protective benefits, including immune system support, helping the body to eliminate toxins, promoting mental health, and more.
In place of heavier, traditional quantities of sugar, we lightened up with a modest amount of pure maple syrup that melds beautifully with the natural flavours of our unique chai spice blend, fresh ginger, Ceylon Cinnamon, and whole star anise. We love the delicate flavour and richness of coconut milk in this pudding, but feel free to swap in your milk of choice. Easy and forgiving, this recipe can be varied in many ways to taste. For the most wholesome and nutritious yield, try brown basmati rice with just a little sweetener. The silky results will still satisfy a sweet craving while cutting out guilt. Yields 4 servings of approximately 1 ¼ cup each
- 2 cups brewed ORGANIC INDIA Tulsi Masala Chai Tea (we recommend a strong brew, steeping 4 Tea Infusion Bags ten minutes)
- 1 cup brown or white basmati rice
- 4-plus cups coconut milk, full fat or lite (just over 2 13.5 ounce cans—feel free to supplement the remainder with another milk of choice)
- 1 whole star anise
- ½ teaspoon Cinnamon
- ½ inch piece fresh ginger, grated
- Pinch sea salt and fresh ground black pepper
- 1 teaspoon vanilla extract
- ¼ to ½ cup maple syrup to taste
- ⅓ cup sultanas (golden raisins), optional
- Milk to finish, plus toppings of choice (toasted coconut flakes, slivered almonds, cinnamon sticks)
- In a medium pot, combine the brewed tea and rice. Bring to a near boil over medium-high heat, then reduce heat and simmer until rice is tender, about 40 minutes for brown rice and 20 minutes for white.
- Once the rice has finished cooking, add the coconut milk, star anise, cinnamon, grated ginger, sea salt and pepper, vanilla, maple syrup, and sultanas to the pot.
- Bring the mixture to a gentle simmer over low heat, uncovered, and cook without stirring for 25-30 minutes. The surface of the rice pudding will bubble lightly. If bubbles grow large or rapid, reduce heat further, or if that’s not possible, turn off and cover, keeping the pot on the warm burner.
- Continue to cook until the pudding has thickened to your desired consistency, stirring occasionally to break up any skin forming and prevent rice from sticking to the bottom. Remove the star anise, and enjoy, warm or cold, with toppings of choice.
Store any leftovers in a covered container in the refrigerator for up to 3 days.
*Rice cooker option: Cook the rice in brewed tea, set to brown or white as appropriate. Once the cycle is finished, add the remaining ingredients and set the rice cooker to the porridge cycle. Remove the star anise, then chill or enjoy as is.
*To prepare using leftover rice, simply steep the tea infusion bags in the coconut and other milk. Add star anise, cinnamon, ginger, sea salt and pepper, vanilla, syrup, and sultanas. Stir in rice and simmer to desired creaminess!