Rice Pudding is one of the simplest, most satisfying desserts you can make. Plus, it's a pudding that you can be creative with and Bigelow has added Pumpkin Spice tea.
Pour 1-½ cups boiling water over 3 Bigelow Pumpkin Spice tea bags. Steep 5 minutes. Remove tea bags without squeezing. In a saucepan, return tea to boiling. Add rice and stir. Cook over high heat until tea returns to a low boil. Reduce heat to simmer, cover and cook rice according to package directions, approximately 20 minutes. In a large saucepan, scald 6 cups milk to which 8 Bigelow Pumpkin Spice tea bags have been added. Remove tea bags without squeezing. In a large bowl, beat eggs with fork. Add rice, sugar, salt, raising and vanilla. Gradually add milk and mix well. Pour mixture into 2-½ quart baking dish. Place into larger pan filled with 1 inch boiling water. Bake in 350 degree over for 60 minutes. Remove from oven. Remove skin from top layer of custard and discard. Stir gently to evenly distribute rice. Refrigerate. Serve chilled. Garnish with whipped cream