Description
Creamy, spiced, and totally comforting, this chai rice pudding blends warm chai spices with Arborio rice, coconut milk, and sweet dried apricots. Topped with pistachios and cinnamon, it’s a dreamy dessert with deep flavor and texture.
Ingredients
Scale
- 4 whole cardamom pods
- 3 whole cloves
- 3 black peppercorns
- 1/2 teaspoon whole coriander seeds
- 1 star anise
- 1 1/2-inch piece fresh ginger, peeled and grated
- 1 teaspoon ground cinnamon
- 1 cup Arborio rice
- 4 cups whole milk
- 1 (13.5-ounce) can coconut milk
- 1/2 cup sugar
- 3/4 teaspoon kosher salt
- 2 egg yolks
- 1 cup heavy cream
- 1 1/2 teaspoons vanilla extract
- 1 cup chopped apricots
- 1 cup whole shelled pistachios
- Ground cinnamon, for sprinkling
- Additional pistachios, for garnish
Instructions
- In a large saucepan, combine whole milk, coconut milk, Arborio rice, sugar, salt, crushed cardamom, cloves, peppercorns, coriander, star anise, grated ginger, and cinnamon.
- Bring to a gentle boil over medium heat, then reduce to low and simmer uncovered for 35–40 minutes, stirring frequently, until thickened and rice is tender.
- In a small bowl, whisk egg yolks. Slowly whisk in some of the hot pudding to temper the yolks, then stir back into the saucepan.
- Simmer 2 more minutes, stirring constantly. Remove from heat and stir in heavy cream and vanilla extract.
- Remove and discard the whole spices. Fold in chopped apricots and pistachios.
- Serve warm or chilled, topped with ground cinnamon and additional pistachios.
Notes
- Stir often during the last 15 minutes to prevent sticking.
- Chill overnight for a thicker, scoopable texture.
- Use a fine strainer to remove all spice fragments for a smoother finish.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 22g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg