Chai Tea Rice Pudding

Recipe courtesy of Egg Farmers of Ontario



  • 2 cups water
  • 1 chai-tea bag
  • 1 cup dry 15-minute brown rice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground coriander
  • 2 cups milk, divided
  • 1/4 cup honey
  • pinch of salt
  • 1 egg, beaten
  • 1 Tbsp butter
  • 1 cup raisins (optional)


  1. Bring water to a boil in a medium saucepan over medium-high heat along with the chai tea bag. Stir rice into boiling water.
  2. Remove the tea bag and set aside for later use.
  3. Reduce heat to low, cover and simmer for 15 minutes.
  4. Remove from heat and set aside for 5 minutes, making sure to keep the lid on.
  5. In a clean saucepan combine cooked rice, tea bag, cinnamon, cloves, coriander, 1 1/2 cups (375 ml) milk, honey and salt.
  6. Cook on medium and continue stirring until thick and creamy, about 15 minutes.
  7. Remove tea bag.
  8. Stir in remaining 1/2 cup (125 ml) milk and beaten egg. Cook 2 minutes more, stirring constantly.
  9. Remove from heat and stir in butter and raisins (if desired).

Serves 6

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