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)
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.
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