Name: Chai-Spiced Rice Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 cup jasmine rice (rinsed); 4 cups whole milk; 1 cup coconut milk; 1/2 cup sugar; 1 teaspoon ground cardamom; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup raisins or chopped nuts (for garnish)

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There’s something incredibly comforting about a warm bowl of rice pudding, especially when infused with the fragrant, warming spices of chai. This Chai-Spiced Rice Pudding brings together creamy jasmine rice cooked slowly in a luscious blend of whole milk and coconut milk, sweetened just right, and infused with a beautiful chai spice mix. Every spoonful bursts with cinnamon, cardamom, ginger, and cloves, making it a perfect dessert or cozy snack for any time of year. Whether you’re an experienced cook or just starting out, this recipe is approachable, comforting, and utterly delicious.

What Sets This Recipe Apart

Unlike typical rice puddings that might rely on just one type of milk or a simple vanilla flavor, this recipe combines whole milk with creamy coconut milk, giving it a rich texture and a subtle tropical undertone. The choice of jasmine rice adds a delicate floral aroma that pairs beautifully with the chai spices. Plus, the blend of ground cardamom, cinnamon, ginger, and cloves creates a warming, balanced spice profile that’s reminiscent of your favorite chai latte but in a creamy dessert form. This pudding is also versatile enough to be enjoyed warm or chilled, making it a year-round favorite.

Gather These Ingredients

1 cup jasmine rice – provides a fragrant, slightly sticky base
4 cups whole milk – for creaminess and richness
1 cup coconut milk – adds a subtle, creamy sweetness
1/2 cup sugar – balances the spices and enhances flavor
1 teaspoon ground cardamom – warm, citrusy spice
1 teaspoon ground cinnamon – classic chai warmth
1/2 teaspoon ground ginger – a gentle spicy kick
1/4 teaspoon ground cloves – deep, aromatic spice
1 teaspoon vanilla extract – for a smooth, sweet finish
1/4 teaspoon salt – heightens the flavors
1/2 cup raisins or chopped nuts – for garnish and texture contrast

What You’ll Need (Gear)

Medium to large saucepan – for cooking the rice pudding evenly
Wooden spoon or silicone spatula – for stirring gently without scratching your pan
Measuring cups and spoons – precise measurements for perfect flavor balance
Serving bowls or ramekins – for portioning and presentation
Whisk – to blend sugar and spices smoothly into the milk

Make Chai-Spiced Rice Pudding: A Simple Method

Step 1: Rinse and Prepare the Rice

Start by rinsing 1 cup of jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming overly sticky.

Step 2: Combine Milks and Sugar

In your saucepan, pour 4 cups of whole milk and 1 cup of coconut milk. Add 1/2 cup of sugar and stir gently over medium heat until the sugar dissolves completely.

Step 3: Add Spices and Salt

Whisk in the chai spice blend: 1 teaspoon ground cardamom, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, plus 1/4 teaspoon salt. Let the mixture warm, allowing the spices to infuse the milk for a couple of minutes.

Step 4: Cook the Rice

Add the rinsed jasmine rice to the spiced milk. Bring everything to a gentle boil, then reduce the heat to low. Simmer uncovered, stirring frequently to prevent sticking, for about 35-40 minutes or until the rice is tender and the mixture thickens to your desired consistency.

Step 5: Finish with Vanilla

Once thick and creamy, remove the saucepan from heat. Stir in 1 teaspoon of vanilla extract for a smooth aromatic finish.

Step 6: Garnish and Serve

Spoon the pudding into bowls and garnish with 1/2 cup of raisins or chopped nuts. Serve warm for a comforting treat or chill it in the fridge to enjoy cold later.

Ingredient Flex Options

Swap jasmine rice for basmati or arborio rice if preferred.
Use almond milk or oat milk instead of coconut milk for a different flavor profile.
Replace raisins with dried cranberries, chopped dates, or fresh fruit toppings.
Add toasted almonds, pistachios, or walnuts for extra crunch.
Sweeten with honey or maple syrup instead of sugar for a natural alternative.

Troubles You Can Avoid

Rice sticking to the pan: Stir frequently and cook on low heat to avoid burning.
Too thick or too thin pudding: Adjust cooking time; add a splash more milk if too thick, or cook longer if too thin.
Overpowering spice flavor: Measure spices carefully, and feel free to adjust to taste, especially if you prefer milder chai notes.
Grainy texture: Use whole milk and coconut milk for a creamy texture; avoid low-fat milks that can curdle.

Make-Ahead & Storage

This Chai-Spiced Rice Pudding keeps beautifully in the fridge for up to 4 days in an airtight container. You can enjoy it cold straight from the fridge or reheat gently on the stove or in the microwave, stirring occasionally to restore creaminess. If the pudding thickens too much after refrigeration, stir in a little milk before reheating.

For easy entertaining, prepare the pudding a day ahead, garnish just before serving, and impress your guests with minimal effort. It also freezes well for up to one month; thaw overnight in the fridge and stir well before serving.

Ask the Chef

Can I make this pudding vegan?

Absolutely! Substitute the whole milk with any plant-based milk such as almond, soy, or oat milk. Use coconut milk as is or swap it for another creamy dairy-free alternative. Keep in mind the texture might be slightly different, but the chai spices will still shine.

What’s the best way to prevent the rice from burning on the bottom?

Stir frequently and keep the heat low. Using a heavy-bottomed saucepan helps distribute heat evenly and reduces the risk of scorching. Adding the rice to warm milk and cooking slowly is key to a creamy pudding without burnt bits.

Can I add other flavors or toppings?

Definitely! Try stirring in a pinch of saffron for a floral twist or swirl in some rose water for a delicate aroma. Toppings like toasted coconut flakes, chopped dried apricots, or a drizzle of honey also complement the chai spices wonderfully.

Is jasmine rice better than other rice types for pudding?

Jasmine rice lends a lovely floral aroma and soft texture that pairs perfectly with warm spices. However, you can use basmati for a nuttier flavor or arborio rice for a creamier, risotto-like texture. Each variety brings its own unique character.

Explore More

Love desserts with warm spices? Try the Apple Bread Pudding With Caramel Sauce for a cozy treat.
If you’re craving something crispy and sweet, the Cinnamon Sugar Churros With Chocolate Sauce are irresistible.
For a fall-inspired indulgence, don’t miss the Apple Cider Donuts that are bursting with seasonal flavor.

Wrap-Up

This Chai-Spiced Rice Pudding recipe is a delightful blend of creamy textures and warming spices, making it a standout dessert in any kitchen. With simple ingredients and straightforward steps, it’s accessible for home cooks of all levels. Whether you enjoy it as a comforting breakfast, a satisfying dessert, or a snack, the chai spices elevate the humble rice pudding to something truly special. Don’t forget to experiment with toppings and serve it warm or chilled for a versatile treat that’s sure to become a family favorite.

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