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  • Creamy Rice Pudding with Chai Spices
  • Creamy Rice Pudding with Chai Spices
  • Creamy Rice Pudding with Chai Spices
  • Creamy Rice Pudding with Chai Spices
  • Creamy Rice Pudding with Chai Spices
  • Creamy Rice Pudding with Chai Spices
  • Creamy Rice Pudding with Chai Spices
  • Creamy Rice Pudding with Chai Spices
  • Creamy Rice Pudding with Chai Spices
  • Creamy Rice Pudding with Chai Spices

Creamy Rice Pudding with Chai Spices

Food | March 02, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

This CREAMY RICE PUDDING WITH CHAI SPICES is extra special thanks to a distinct, flavourful spice blend. Expect rave reviews and empty bowls!


Truth be told, this story started out with us making rice pudding. You know the kind – a slightly starchy, sweet concoction made with raisins and finished with the prerequisite dusting of ground cinnamon.

Then we thought, “Wait a minute! Surely we can do more with this beloved dessert to make it extra special.”

Here’s the breakdown of all the things that went into this recipe. We know you’re going to love making (and eating) it as much as we do.

VARIATIONS ON A CLASSIC – The concept of cooking rice in water or milk, then sweetening it to enjoy as a dessert is nothing new, but we were amazed to discover that virtually every country has its own version. We started our quest to learn about rice pudding by reading this WIKIPEDIA article to get the general idea.

STOVETOP – We decided to create a stovetop version of this classic to better control the doneness of the grains. Although some recipes suggest baking rice pudding, we felt the stovetop method yielded a creamier consistency.

NO EGG – Some rice pudding recipes call for the addition of egg to create a custard-like finish. Although this sounds grand, we spoke to too many people with horror stories of scrambled eggs in their pudding, so we skipped it in the hopes of keeping it light and, preventing disaster.

RICE – Whether long-, medium- or short-grained, there’s a wide variety of rice. Our recipe was tested twice, using short-grain brown rice in one and long-grain basmati in the other. The intact bran on the brown rice gave it a bit of chew, while the basmati version yielded a nutty fragrance and flavour. We loved both.

If using brown rice, soak it in water overnight to soften it for cooking. The basmati should be soaked for just an hour before you begin. In both cases, rinse and strain your soaked grains a few times before adding them to the pot.

MILK – We prepared the recipe using both whole and coconut milk, yet as I write this, Carol is making still another batch, swapping the whole milk for almond. She’s going to detail her findings on this 100% vegan version in the comment section of this post. Go Carol!

The whole milk replaced the typical cream to create a pudding with less fat, and the decision to use coconut milk was made to boost the nutty flavour we were after. Please experiment away and add your findings to the comment section too!

SUGAR – We stuck with granulated sugar, as it’s a staple ingredient in most kitchens. Some folks may wish to try sweetening their pudding pots with brown sugar, agave, or maple syrup. Just be careful to not make your rice pudding overly sweet.

RAISINS – We stayed the course and added this traditional dried fruit in our recipe. There’s something to be said about the way the raisins plump up in this heavenly mix – they’re like little bites of pure, nostalgic joy!

CHAI MASALA – We got through this hectic week by treating ourselves to homemade VEGAN CHAI SPICED LATTES. Click HERE to learn how to make this comforting warm beverage that brought a smile to both our faces. The lattes deliver on the flavour front thanks to our CHAI MASALA spice blend, and we ended up using it in our rice pudding recipe as well.

You’ll find directions on how to make our CHAI MASALA in the instructions below. Feel free to dial back the quantity of spices if you’d like a more subtle flavour to your dessert.

COOK TIME – The 45 minute cook time created a soft, creamy pudding that still had a little bit of bite. Feel free to adjust this time based on your personal taste.

SERVICE – Although many of us have enjoyed the chilled version of this dessert, we’re big fans of serving this CREAMY RICE PUDDING WITH CHAI SPICES still warm from the pot, making the flavour profile more pronounced.

Looking for something to have before this? Try our BUTTER CHICKEN CHILI, it’s another sure-fire hit!

A classic recipe gets a makeover, and the results are awesome. Serve up our CREAMY RICE PUDDING WITH CHAI SPICES and end your next meal with something fabulous!


Ingredients & Amounts

  • For the rice pudding:
  • 1 cup of short-grain brown or basmati rice, soaked, rinsed and drained
  • 4 cups of whole milk
  • 1 cup of coconut milk
  • ½ a cup of granulated sugar
  • ¼ teaspoon of salt
  • 1 teaspoon of chai masala (see instructions below)
  • 1 cup of raisins
  • For the chai masala:
  • 1 tablespoon of whole black peppercorns
  • 2 tablespoons of ground ginger
  • 1 teaspoon of whole cardamom pods
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of whole cloves
  • ½ teaspoon of ground nutmeg


  1. Prepare the chai masala: Place all of the spices into a coffee grinder or spice mill and zip until finely ground. Transfer to an airtight container until use.
  2. Prepare the rice pudding: Place the milk, sugar and salt into a medium-sized pot and stir until sugar and salt dissolves. Turn heat to medium-high and bring to a boil. Add the rice, stir and reduce to simmer. Cook uncovered for 45 minutes, stirring occasionally.
  3. At the 45 minute mark, or as soon as most of the liquid has been absorbed and the rice is "al dente", stir in the chai masala and raisins and cook for an additional 5 minutes. Remove pot from heat, cover and let sit for 5 minutes.
  4. Stir once more before placing into footed glass pudding cups or small bowls. Serve immediately.

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One Response to “Creamy Rice Pudding with Chai Spices”

  1. Carol Bagozzi says:

    Further to Nik’s comments I made a dairy free version of this recipe using basmati rice and here are my findings. I tried the recipe twice to get the consistency right – much to my family’s delight. They’ve been eating rice pudding all weekend!
    The first time – I replaced the whole milk with almond milk and used basmati rice. The rice pudding was tasty but a little dry. Almond milk doesn’t have the same rich, creamy consistency as whole milk.
    The second time – I doubled the coconut milk to 2 cups and reduced the almond milk by a cup, to 3 cups. By adding an extra cup of coconut milk, the rice pudding maintains a delicious creamy consistency. Using basmati rice reduced the cook time significantly. Once the rice mixture comes to a boil, reduce to a simmer and cook for about 15 – 20 minutes. PERFECTION!


Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.


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