With Roasted Apricots for Dessert, As is for Breakfast, Masala Chai Rice Pudding by Maria Elia

I had a hard time deciding which second sweet treat (first was Pear Beignets with Rosemary Sugar and Pear Anglaise) to share from Full of Flavor: 18 Ingredients...Endless Possibilities (Kyle Books USA, April 2013) by Maria Elia ...

Apple buckwheat pancakes sounded good before the week-end, Cherry ripe tart spelled summer, i went with third choice that can be served with apricots for dessert or as is for breakfast.

Masala Chai Rice Pudding 

I’ve taken chai to another level here by using it as the base for a light rice pudding. It’s delicious with Earl Roasted Apricots (recipe #86) or chocolate. I also to eat this pudding cold for breakfast. Serves 4 

For the chai:

4 green cardamom pods

4 cloves

1 cinnamon stick, lightly crushed

3cm piece of fresh ginger, sliced

4 black peppercorns

4 tbsp black tea leaves

50g palm sugar, jaggery or caster sugar

250ml milk 

For the rice pudding:

200g pudding rice

25g butter, diced

20g cornflour

250ml milk

50g palm sugar, jaggery or caster sugar (optional) 

Masala Chai Rice Pudding

To make the chai, lightly crush the cardamom pods, cloves and cinnamon with a pestle and mortar. 

Put 750ml water in a saucepan and add the crushed spices, ginger and black peppercorns. Bring to the boil, then reduce to a simmer for a few minutes. Remove from the heat, add the tea and leave to infuse for 5–10 minutes. 

Add the sugar and milk to the pan, return to the heat and bring almost to a boil. Remove from the heat and leave to steep for 4–5 minutes, before straining. 

To make the pudding, place the rice, chai and butter in a medium sized saucepan and bring to the boil. Once boiling, reduce the heat to a simmer, stir and cover. Cook over a low heat for about 25 minutes, stirring occasionally, until the rice is tender. 

Mix together the cornflour and milk to form a smooth paste. Once the rice is cooked, stir in the cornflour mixture, bring back to the boil and cook for a further 5 minutes, stirring continuously. For a sweeter rice pudding, stir in the optional sugar of your choice until dissolved. Serve immediately. 


• Experiment with different flavour teas such as jasmine, Earl Grey or ginger, for example.

(* Recipe from 'Full of Flavor' by Maria Elia- published by Kyle Books USA, April 2013-  reproduced with permission- Photography by Jonathan Gregson)

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