Quick Recipe Version (TL;DR)
Quick Ingredients
- 1/2 cup short-grain white rice (arborio or sushi; 100 g)
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 black tea bags (Assam or English Breakfast)
- 1 cinnamon stick (3 in) or 3/4 tsp ground
- 6 green cardamom pods, lightly crushed, or 1/2 tsp ground
- 4 whole cloves or 1/4 tsp ground
- 1/8 tsp fine sea salt
- 1/4 cup honey, plus 2 tbsp for drizzling
- 1 tsp vanilla extract (optional)
- 3 tbsp chopped pistachios
Do This
- 1) Rinse rice under cool water 10–15 seconds; drain well.
- 2) Warm milk and cream with tea bags, cinnamon, cardamom, and cloves to 180°F, then cover and steep off heat 10 minutes.
- 3) Remove tea bags; return pot to low heat. Stir in rice and salt; bring to a bare simmer (185–190°F).
- 4) Cook uncovered 35–40 minutes, stirring often, until rice is tender and pudding is creamy and loose.
- 5) Fish out whole spices. Stir in 1/4 cup honey and vanilla; taste and adjust sweetness.
- 6) Rest 5–10 minutes. Serve warm or chilled with chopped pistachios and a drizzle of honey.
Why You’ll Love This Recipe
- True chai flavor: gentle black tea with cinnamon, cardamom, and cloves in every spoonful.
- Ultra-creamy texture from slow stovetop cooking with milk and a splash of cream.
- Balanced sweetness from honey added at the end for bright, floral notes.
- Simple, cozy ingredients—big payoff with minimal effort.
Grocery List
- Produce: None required (optional: orange or lemon for zest)
- Dairy: Whole milk, heavy cream
- Pantry: Short-grain white rice, black tea bags, honey, pistachios, cinnamon stick (or ground cinnamon), green cardamom pods (or ground cardamom), whole cloves (or ground cloves), vanilla extract, fine sea salt
Full Ingredients
Chai Milk Infusion
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 black tea bags (Assam or English Breakfast), or 2 tsp loose-leaf in a tea sachet
- 1 cinnamon stick (3 inches) or 3/4 tsp ground cinnamon
- 6 green cardamom pods, lightly crushed or 1/2 tsp ground cardamom
- 4 whole cloves or 1/4 tsp ground cloves
Rice Pudding Base
- 1/2 cup short-grain white rice (arborio or sushi; 100 g)
- 1/8 tsp fine sea salt
To Finish & Serve
- 1/4 cup honey, plus 2 tbsp for drizzling
- 1 tsp vanilla extract (optional but lovely)
- 3 tbsp pistachios, roughly chopped (about 30 g)
- Pinch ground cinnamon for dusting (optional)
Step-by-Step Instructions
Step 1: Rinse and prep the rice
Measure 1/2 cup short-grain white rice. Rinse under cool running water for 10–15 seconds to remove loose surface starch while keeping enough to make the pudding creamy. Drain well in a sieve so it does not dilute the dairy later.
Step 2: Warm and steep the chai
In a heavy-bottomed saucepan (3-quart or larger), add the whole milk, heavy cream, tea bags, cinnamon, cardamom, and cloves. Heat over medium until the mixture reaches about 180°F—hot and steamy with tiny bubbles at the edges, not boiling. Remove from heat, cover, and let steep for 10 minutes. This gently extracts tea and spice flavors without bitterness. Lift out and discard the tea bags.
Step 3: Add rice and start the slow cook
Return the pot to low heat. Stir in the rinsed rice and salt. Bring to a bare simmer (aim for 185–190°F). Cook uncovered, stirring frequently—every 3–5 minutes—scraping the bottom and corners of the pot with a heatproof spatula to prevent sticking.
Step 4: Simmer until creamy
Continue cooking 35–40 minutes, adjusting heat to keep a gentle burble. The pudding should thicken gradually; rice grains will swell and turn tender. If it thickens too quickly before the rice is done, splash in 2–4 tbsp warm milk to loosen. The pudding is ready when it lightly coats the back of a spoon and the rice is soft with a slight bite.
Step 5: Sweeten and finish
Fish out the whole spices (cinnamon stick, cardamom pods, cloves). Off the heat, stir in 1/4 cup honey and the vanilla. Taste and add a pinch more honey if you prefer sweeter. Adding honey at the end preserves its delicate floral aroma.
Step 6: Rest for perfect texture
Let the pudding rest 5–10 minutes. It will thicken as it cools. Adjust consistency if needed with a tablespoon or two of warm milk to keep it spoonable and silky.
Step 7: Serve and garnish
Spoon into warm bowls or chill in the fridge for at least 2 hours for a firmer set. To prevent a skin while chilling, press parchment or wrap directly onto the surface (or embrace the skin if you love it). Top with chopped pistachios, a drizzle of honey, and a light dusting of cinnamon.
Pro Tips
- Use a heavy-bottomed saucepan to prevent scorching; keep the heat low and stir often, especially toward the end.
- Stop cooking while the pudding is slightly looser than you like—rice continues to absorb liquid as it cools.
- Whole spices give a clean, clear flavor and easy removal. Ground spices work too; expect tiny specks in the pudding.
- For extra richness, stir in 2 tbsp cold heavy cream at the very end to add shine and silkiness.
- Tea can turn bitter if over-steeped—remove tea bags after 10 minutes and avoid boiling the dairy.
Variations
- Dairy-Free: Use 1 (13.5 oz) can full-fat coconut milk plus 1 1/2 cups unsweetened almond or oat milk. Cook gently and stir often. Sweeten to taste with honey or maple syrup.
- Tea-Soaked Raisins: Plump 1/3 cup raisins in 1/3 cup hot black tea for 10 minutes; drain and fold into the pudding at the end.
- Lighter Version: Skip the cream and use 3 cups whole milk. Texture will be slightly less luscious but still creamy.
Storage & Make-Ahead
Refrigerate in an airtight container up to 4 days. The pudding will firm as it chills; stir in a splash of milk when reheating to loosen. Reheat gently on the stovetop over low heat (3–5 minutes) or in the microwave (45–90 seconds), stirring halfway. For longer storage, freeze up to 2 months; thaw overnight in the fridge and rewarm with a little milk.
Nutrition (per serving)
Approximate values: 480 calories; 20 g fat; 61 g carbohydrates; 9 g protein; 2 g fiber; 43 g sugars; 150 mg sodium. Values will vary with exact ingredients and garnishes.
