Almond Chai Rice Pudding
Cook time
Total time
Author: Chelsea
Serves: 4-6
Ingredients
- ¾ cup basmati rice
- ¼ cup sugar (or to taste)
- ½ tsp vanilla
- Dash of salt
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ¼ tsp allspice
- 3½ cups almond milk
- Slivered almonds (optional)
Instructions
- Rinse rice with water until water runs clear. Drain well and place into a large pot.
- Add in sugar, vanilla, salt, cinnamon, cardamom, ginger, allspice, and 2 cups of almond milk. Stir well and bring to a boil, stirring until milk is almost absorbed, about 10 minutes. Add in the rest of the milk and keep at a slow simmer for 25-35 more minutes, stirring often. The rice should be thick and creamy.
- Serve immediately, topped with slivered almonds, if desired.
Notes
If, by chance, you have leftovers, reheat in the microwave for a couple minutes with an extra splash of almond milk to rehydrate the pudding. Add a scoop of vanilla ice cream for an extra indulgence.
Watch carefully near the end boiling time! Avoid overcooking the rice so it stays a nice creamy consistency. I like my rice pudding a bit thicker, as you can see in the photo, so I left it simmering for the full 40 minutes.
Watch carefully near the end boiling time! Avoid overcooking the rice so it stays a nice creamy consistency. I like my rice pudding a bit thicker, as you can see in the photo, so I left it simmering for the full 40 minutes.
Recipe by Port and Fin at https://portandfin.com/almond-chai-rice-pudding/