Masala Chai Rice Pudding
- Yield 4 servings
Chai taken to a whole new level as a base for a light rice pudding.
Chai taken to another level here by using it as the base for a light rice pudding. It's delicious served with roasted apricots or chocolate. We also love to eat this pudding cold for breakfast.
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick, lightly crushed
- 1 1/4 inch piece of fresh ginger, sliced
- 4 black peppercorns
- 4 tablespoons black tea leaves
- 1/4 cup palm or superfine sugar
- 1 cup milk
- Rice Pudding
- 1 cup pudding rice
- 2 tablespoons butter, diced
- 2 1/2 tablespoons cornstarch
- 1 cup milk
- 1/4 cup palm or superfine sugar (optional)
- To make the chai, lightly crush the cardamom pods, cloves, and cinnamon with a mortar and pestle.
- Put 2 1/2 cups water in a sauce pan and add the crushed spices, ginger, and black peppercorns. Bring to a boil, then reduce to a simmer for a few minutes. Remove from the heat, add the tea and leave to infuse for 5 to 10 minutes.
- Add the sugar and milk to the pan, return to the heat, and bring almost to a boil. Remove from the heat and leave to steep for 4 to 5 minutes before straining.
- To make the pudding, place the rice, chai, and butter in a medium-sized saucepan and bring to a boil. Once boiling, reduce the heat to a simmer, stir and cover. Cook over low heat for about 25 minutes, stirring occasionally, until the rice is tender.
- Mix together the cornstarch and milk to form a smooth paste. Once the rice is cooked, stir in the cornstarch mixture, bring back to a boil, and cook for another 5 minutes, stirring continuously. For a sweeter rice pudding, stir in the optional sugar of your choice until dissolved. Serve at once.
- Experiment with different flavor teas such as jasmine, Earl Grey, or ginger.
Reprinted with permission from Maria Elia’s Full of Flavor: How to Create Like a Chef (Kyle Books, 2013)