Recipe

Chai Rice Pudding

Cozy, creamy rice pudding simmered with chai spices, vanilla, and a little citrus. Comforting, classic, and weeknight friendly.

By Matt Campbell

•

4.8

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If you want a dessert that smells like you actually have your life together, rice pudding is the move. This version is spiced and aromatic in the best way: warm cinnamon, cardamom, ginger, and cloves steeped right into the milk, then folded into tender rice until it turns into that thick, spoon-coating comfort we all pretend we do not crave at 10 p.m.

It is traditional at heart, but with a chai vibe that makes it feel special without turning it into a whole project. The ingredient list is basic, the method is forgiving, and the payoff is huge. Also, it is one of those recipes that tastes even better the next day, which means Future You gets a win too.

Why It Works

Big flavor from simple spices: blooming whole spices in warm milk builds aroma fast without needing fancy ingredients.
Creamy texture, not gluey: a quick rinse and a gentle simmer keep the grains tender and the pudding silky.
Easy to customize: dairy or non-dairy, raisins or no raisins, sweeter or less sweet. This recipe plays nice.
Make-ahead friendly: it thickens beautifully in the fridge and reheats like a champ with a splash of milk.

Pairs Well With

Roasted pears with honey
Hot masala chai
Toasted nuts and seeds
Quick berry compote

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat: Warm on the stove or in the microwave with a splash of milk (or water) and stir well. It will loosen back up. If you like it extra creamy, add a tiny knob of butter at the end.

Eat it cold: Honestly great straight from the fridge, especially with fruit and crunchy nuts.

Freeze: You can freeze it for up to 2 months, but the texture can get slightly grainy. Thaw overnight in the fridge and reheat gently with extra milk, stirring a lot to smooth it out.

Common Questions

What kind of rice is best for rice pudding?

Arborio is my favorite because it turns creamy without turning to mush. You can also use medium-grain rice. In a pinch, long-grain works, but the texture will be a little less lush.

Do I have to use whole spices?

No, but they make the pudding smell unreal. If you only have ground spices, use them and keep the simmer gentle. Ground spices can taste a bit dusty if they boil hard. (Amounts are listed in the ingredient notes.)

Why did my rice pudding turn thick like paste?

Usually it is one of three things: the heat was too high, it simmered too long without enough liquid, or it cooled and tightened up. Fix is easy: add warm milk a little at a time and stir until creamy again.

Can I make it dairy-free?

Yes. Use unsweetened oat milk for the creamiest vibe, or a mix of oat milk and coconut milk. Just keep the heat low and stir often since non-dairy milks can scorch faster.

Do I need eggs?

Nope. This is a traditional, stovetop style that thickens from rice starch. If you want a richer, custardy finish, you can temper in one beaten egg at the end, but it is optional.

Wait, do I really rinse Arborio?

Yep, but quickly. A short rinse removes just enough loose surface starch to help prevent gumminess and keep the grains a little more distinct. The pudding still gets creamy from the slow simmer and the starch that releases as the rice cooks.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium heavy-bottom saucepan
Fine-mesh strainer (for rinsing rice)
Wooden spoon or silicone spatula
Measuring cups and spoons
Microplane or zester (optional but great for citrus zest)

I started making rice pudding when I wanted something sweet that did not require an oven, a mixer, or a cleanup situation. The first time I threw chai spices into the pot, my kitchen smelled like a candle store in the best possible way, and suddenly the simplest dessert in the world felt kind of fancy. Now it is my go-to for cold nights, dinner parties that need a low-drama finish, and those evenings when I just want to stand at the counter and take “one more bite” until the bowl is mysteriously empty.

Chai Rice Pudding

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6

Ingredients

3/4 cup arborio or medium-grain white rice
4 cups whole milk (or 3 cups milk plus 1 cup half-and-half for extra richness)
1/2 cup granulated sugar
1/4 tsp kosher salt
1 cinnamon stick
6 green cardamom pods, lightly crushed
4 whole cloves
1-inch piece fresh ginger, sliced (or 1/4 tsp ground ginger)
1 tsp vanilla extract (or 1/2 vanilla bean, scraped)
1 tsp orange zest (or lemon zest)
2 tbsp unsalted butter (optional, for a glossy finish)
1/3 cup raisins or golden raisins (optional)
Toasted nuts, like sliced almonds or pistachios (optional, for garnish)

Ground spice shortcut: Skip whole spices and use 1 1/2 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/8 tsp ground cloves, and 1/4 tsp ground ginger. Add them with the milk and keep the simmer gentle.

Instructions

Rinse the rice (quickly). Put the rice in a fine-mesh strainer and rinse under cool water for 10 to 15 seconds. Drain well. This knocks off extra surface starch, which helps keep the pudding creamy instead of gummy.
Warm the milk with spices. In a medium heavy-bottom saucepan, combine the milk, sugar, salt, cinnamon stick, cardamom, cloves, and ginger. Warm over medium heat until steaming and just barely starting to simmer, 5 to 7 minutes. Stir occasionally so the milk does not catch on the bottom.
Add rice and simmer low. Stir in the rinsed rice. Reduce heat to low so it bubbles gently. Cook, stirring often, for 25 to 35 minutes, until the rice is tender and the pudding is thick enough to coat a spoon. (If it is thick but the rice is still firm, add a splash of milk and keep going.)
Add raisins if using. Stir in raisins during the last 5 minutes so they plump without turning mushy.
Finish with aroma. Turn off the heat. Remove the cinnamon stick, then count your cloves out (you added 4, so pull out 4) plus any ginger slices you can spot. Stir in vanilla, citrus zest, and butter (if using). Taste and add a pinch more salt if it needs to pop.
Serve. Spoon into bowls and top with toasted nuts, a dusting of cinnamon, or a little extra zest. Serve warm or chilled. If chilling, press plastic wrap directly on the surface to prevent a skin, unless you are into the skin. No judgment.

Nutrition information is estimated.

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