Spicy Chai and Vanilla Creamy Rice Pudding
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The naturally warm, spicy caramel tones that Bigelow Spiced Chai and Vanilla Caramel tea gently impart make this version of the creamy classic especially wholesome and satisfying.

30 Minutes
Serves 6

Ingredients

  • 8 Bigelow Spiced Chai Tea Bags
  • 8 Bigelow Vanilla Caramel Tea Bags
  • 3 cups (750mL) milk
  • ¾ cup (180mL) uncooked white rice
  • ⅓ cup (90mL) sugar
  • Dash salt
  • 1 egg, beaten
  • ⅔ cup (160mL) golden raisins
  • 1 tablespoon (15mL) butter
  • Garnish with whipped cream and chocolate sprinkles, optional
When preparing this recipe please be sure to check all labels on all products you use to insure that all items are gluten free.

Instructions

The naturally warm, spicy caramel tones that Bigelow® Spiced Chai and Vanilla Caramel tea gently impart make this version of the creamy classic especially wholesome and satisfying. In a medium saucepan, bring 3 cups of (750mL) milk to a simmer; add tea bags and simmer for 5 minutes. Remove from heat. Remove tea bags, squeeze well and set aside. In another medium saucepan, bring 1 ½ cups (310mL) water to a boil, add rice and stir, reduce heat and cover; simmer for 20 minutes. To the saucepan with milk mixture, add cooked rice, sugar and salt. Cook over medium heat for about 15-20 minutes, stirring occasionally, until thick and creamy. Stir in beaten egg and raisins. Cook for 2 more minutes, stirring constantly. Remove from heat and stir in butter. Serve warm. Spoon into individual glass serving dishes and garnish if desired.

May we suggest Darjeeling Tea to pair with this recipe?
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