close
chevron_left
chevron_right
Chai Spiced Rice Pudding
Now you can make a rice pudding that tastes like it came from a five-star Indian restaurant. Your family and guests will love the way this combination of Chai spices adds dazzle to the smooth, creamy texture of the rice pudding.
Prep Time
30 min
Cook Time
2 hours
Servings
6
This Recipe Features:
Ingredients
- 1 package (8.5-ounce) SEEDS OF CHANGE™ Organic Brown Basmati Rice
- 1/2 tsp. freshly ground cardamom
- 1/4 tsp. ground cinnamon
- 1/8 tsp. black pepper
- 1/2 cup sweetened condensed milk
- Whipped cream, if desired
- 2 cups whole milk
- 1/4 tsp. ground ginger
- 1/8 tsp. ground clove
- 1 bay leaf
- 1 egg
- Chopped fresh mango, if desired
Directions
chevron_left
chevron_right
- In heavy medium saucepan, heat SEEDS OF CHANGE™ Organic Brown Basmati Rice, milk, cardamom, ginger, cinnamon, clove, pepper and bay leaf until steaming and tiny bubbles form at edge of pan; reduce heat.
- Simmer 7–10 minutes, stirring constantly, until slightly thickened.
- Remove from heat; discard bay leaf.
- In small bowl, beat sweetened condensed milk and egg.
- Gradually stir about 1 cup of the hot rice mixture into egg mixture.
- Then stir egg mixture gradually into hot mixture in saucepan.
- Return pudding to medium-low heat. Cook and stir until bubbly and slightly thickened.
- Pour into individual serving dishes.
- Cover and refrigerate at least 2 hours.
- Top with whipped cream and mango, if desired.
| Servings | 6 |
| Calories (per serving) | 210 |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Trans Fat | 0g |
| Total Fat % DV | 8% |
| Saturated Fat % DV | 15% |
| Trans Fat % DV | 0% |
| Cholesterol | N/A |
| Cholesterol % DV | N/A |
| Sodium | 75mg |
| Sodium % DV | 3% |
| Total Carbohydrate | 31g |
| Dietary Fiber | 1g |
| Sugars | 18g |
| Total Carbohydrates % DV | 10% |
| Dietary Fiber % DV | 4% |
| Protein | 7g |