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.

  • 30min
    Prep time
  • 2 hrhours
    Cook time
  • 6


  • 1 package (8.5 ounces) SEED OF CHANGE® Brown Basmati Rice
  • 2 cups whole milk
  • 1/2 teaspoon freshly ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon black pepper
  • 1 bay leaf
  • 1/2 cup sweetened condensed milk
  • 1 egg
  • Whipped Cream, if desired
  • Chopped fresh mango, if desired


  1. In heavy medium saucepan, heat SEED OF CHANGE® Brown Basmati Rice, milk, cardamom, ginger, cinnamon, clove, pepper and bay leaf until steaming and tiny bubbles form at edge of pan; reduce heat.
  2. Simmer 7 to 10 minutes, stirring constantly, until slightly thickened.
  3. Remove from heat; discard bay leaf.
  4. In small bowl, beat sweetened condensed milk and egg.
  5. Gradually stir about 1 cup of the hot rice mixture into egg mixture.
  6. Then stir egg mixture gradually into hot mixture in saucepan.
  7. Return pudding to medium-low heat. Cook and stir until bubbly and slightly thickened.
  8. Pour into individual serving dishes.
  9. Cover and refrigerate at least 2 hours.
  10. Top with Whipped Cream and mango, if desired.

Servings: 6

Amount per Serving

  • Calories210

  • % Daily Value*

  • Total fat 5g8%

    Saturated fat 3g15%

    Trans fat 0g0%

  • Cholestrol N/AN/A

  • Sodium 75mg3%

  • Total Carbohydrates 31g10%

    Dietary Fiber 1g4%

    Sugars 18g

  • Protein 7g

  • Vitamin AN/A

  • Vitamin CN/A

  • CalciumN/A

  • IronN/A