Coconut Chai Rice Pudding

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1 cup medium grain white rice
1/4 tsp salt
1 1/2 cups almond milk, divided
3/4 cup coconut milk
6 tbsp. sugar (or more to taste)
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cardamom
Pinch of ground cloves
Pinch of coriander
1 egg
1/2 cup golden raisins (optional)
4 cinnamon sticks for garnish (optional)


Add uncooked rice and salt into a small saucepan with 2 cups of water. Bring to a boil, reduce to a low simmer. Let the rice cook for 15-20 minutes till all the water is fully absorbed and the rice is soft. Remove from heat and keep covered.

In a separate saucepan, combine 1 cup almond milk, 3/4 cup coconut milk, sugar, and spices. Whisk together over medium low heat till the sugar is dissolved and the spices are blended into the milk. Add the cooked rice to the pan and stir. Continue to cook on medium low for about 10 minutes stirring frequently till thickened and creamy. In a small bowl, beat the egg. Add a tablespoon of the hot rice mixture to the beaten egg and stir with a fork till blended. Beat in the remaining 1/2 cup of almond milk with a fork. Slowly drizzle the almond milk and egg mixture into the hot rice mixture, stirring constantly, stir in raisins. Continue to heat and stir the mixture for about 3 minutes longer, stirring frequently, till the mixture bubbles.

Remove from heat. Add additional sugar, if desired and garnish with cinnamon sticks.

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