Chai Rice Pudding
Creamy and nourishing, and lightly spiced, this rice pudding is the perfect warmer by the fire on a winter’s evening.
1 cup Arborio rice
1 litre coconut milk
½ cup coconut sugar
1 vanilla bean, split and seeds scraped
2 tbsp S+I Masala Chai Tea (tied in an organic muslin cloth)
How to Make
Place the rice, milk, sugar, vanilla bean and seeds and muslin-tied tea in a medium saucepan over a high heat. Bring to the boil. Reduce the heat to low, cover and cook for 15 minutes or until the rice is just soft. Remove the lid and cook for a further 10 to 15 minutes, or until thickened and creamy. Remove the tea and vanilla bean and serve with seasonal stewed fruit. Serves 4.
Enjoy, and share your photos with us on Instagram or Facebook, tag us @stormandindia