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Chai-Spiced Rice Pudding

Now you can make a rice pudding that tastes like it came from a five-star Indian restaurant. Your family and guests will love the way this combination of Chai spices adds dazzle to the smooth, creamy texture of the rice pudding.

30m
Prep Time
2h 30m
Total Time
6
Servings
INGREDIENTS
  • 1 (8.5-ounce) package SEEDS OF CHANGE®
  • 2 cups whole milk
  • 1/2 teaspoon freshly ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon black pepper
  • 1 bay leaf
  • 1/2 cup sweetened condensed milk
  • 1 egg
  • Whipped Cream, if desired
  • Chopped fresh mango, if desired
DIRECTIONS

In heavy medium saucepan, heat rice, milk, cardamom, ginger, cinnamon, clove, pepper and bay leaf until steaming and tiny bubbles form at edge of pan; reduce heat. Simmer 7 to 10 minutes, stirring constantly, until slightly thickened. Remove from heat; discard bay leaf.

In small bowl, beat sweetened condensed milk and egg. Gradually stir about 1 cup of the hot rice mixture into egg mixture. Then stir egg mixture gradually into hot mixture in saucepan.

Return pudding to medium-low heat. Cook and stir until bubbly and slightly thickened. Pour into individual serving dishes.

Cover and refrigerate at least 2 hours. Top with Whipped Cream and mango, if desired.

NUTRITIONAL INFORMATION
Calories
210
Total Fat
5g /8%
Saturated Fat
3g / 15%
Trans Fat
0g
Sodium
75mg / 3%
Carbohydrates
31g / 10%
Dietary Fiber
1g
Sugars
18g
Protein
7g