Dive into the warm, inviting bowl of our Chai-Spiced Rice Pudding and experience a symphony of flavors and textures. With creamy rice enveloped in the aromatic blend of chai spices and coconut milk, and punctuated with juicy raisins and crunchy almonds, this dessert is perfect for those chilly autumn nights or as an elegant end to a festive meal. Enjoy a quick and cozy treat that brings the essence of the season straight to your table.
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- 1 cup jasmine rice
- 2 cups water
- 2 cups coconut milk
- 1/2 cup sugar
- 2 teaspoon vanilla extract
- 1 1/2 1/2 teaspoon ground cinnamon
- 1 1/2 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup raisins
- 1/4 cup chopped almonds
- 1 tablespoon chai tea leaves
Instructions
- In a medium saucepan, bring water and jasmine rice to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.
- In a separate saucepan, heat the coconut milk over medium heat. Stir in the sugar, vanilla extract, cinnamon, cardamom, cloves, ginger, nutmeg, and salt. Add the chai tea leaves and let simmer for 5-8 minutes to infuse the spices.
- Remove the chai tea leaves from the coconut milk mixture, then add the cooked rice to the saucepan. Stir well until combined and creamy. Continue to cook on low heat, stirring often, for an additional 5 minutes or until thickened to your liking.
- Gently fold in the raisins and chopped almonds. Remove from heat and let cool slightly before serving. Garnish with a sprinkle of cinnamon or extra almonds if desired.
Nutrition
Serving: 100g | Calories: 380kcal | Carbohydrates: 53g | Protéines: 6g | Fat: 16g | Sucre: 23g