Chai Spiced Rice Pudding

Serves: 6-8 - Time:

Chai Spiced Rice Pudding

I think this rice pudding is every bit as good as my favourite White Chocolate Rice Pudding. The spices are subtle – I think rice pudding should not be too shouty –after all, it is the ultimate comfort food.  You can serve it hot or cold-whatever is your preference- but you may need to stir in a little more milk if you’re intending to serve it chilled as it firms up as it gets cold.


  • 110g pudding rice
  • 2 Breakfast Tea bags
  • 1.3 litres whole milk
  • 90g golden caster sugar
  • 50g raisins or sultanas
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 8 cardamom pods
  • 100ml double cream
  • 30g shelled pistachios, lightly toasted and roughly chopped
Chai Spiced Rice Pudding


  1. Heat the oven to 150˚c, fan oven 130˚c, mark 2. Put the rice, tea bags, milk, caster sugar, raisins, cinnamon and ginger in a flameproof and ovenproof dish. Split the cardamom pods and scrape out the black seeds. Crush them to a powder and add to the rest of the ingredients.
  2. Place over a moderate heat and stir until the liquid comes to boiling point. Cover the dish with a lid or foil and cook in the oven for 1 hour, stirring the rice pudding after 30 minutes.
  3. Discard the tea bags and stir in the cream. Cook for a further 15 minutes.
  4. Leave for 10 minutes before serving, scattered with the chopped pistachios.