Chai-Spiced Rice Pudding
Creamy stovetop rice pudding slowly simmered in milk with cinnamon, cardamom, cloves and fresh ginger, finished with pistachios. Lovely warm or cold.
- Prep
- 5 min
- Cook
- 40 min
- Total
- 45 min
- Serves
- 6
Short-grain arborio releases starch as it cooks, so the pudding turns creamy without eggs or cornstarch. A heavy pan and a low flame keep the milk from scorching on the bottom.
Method
-
Combine the rice, milk, sugar, salt, cinnamon stick, cardamom, cloves and ginger in a heavy saucepan. Bring to a gentle simmer over medium heat, stirring.
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Turn the heat to low and cook uncovered, stirring often (and constantly toward the end), , until the rice is tender and the pudding is thick and creamy.
-
Remove the cinnamon stick, cardamom pods, cloves and ginger.
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Stir in the vanilla. Add a splash of milk if it's very thick; it firms up as it cools.
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Spoon into bowls, dust with cinnamon and scatter with pistachios. Serve warm, or chill and serve cold.
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