Chai Rice Pudding

The ultimate cozy autumn bake, this chai rice pudding is absolutely divine and perfect for dinner parties. The pudding can be made ahead and is lovely served with a fresh fruit compote, for autumn I'm loving sugar plums but apples, pears and even concord grapes would be delicious.

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1 cup jasmine rice

1 ½ cup water

1 cinnamon stick

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

¾ teaspoon ground cardamom

¼ teaspoon nutmeg

½ teaspoon sea salt

⅛ teaspoon ground black pepper

1 teaspoon vanilla extract

5 cups milk, divided

¾ cup dark brown sugar

1 cup seasonal fruit compote or jam

In a medium size pot, combine the water and cinnamon stick and bring to a boil. Add the rice, lower to simmer, and cover for about 15 minutes.

When the rice is finished, add 4 cups of milk, vanilla and the mixed spices to the pot. Stir until it's combined.

Bring the rice back to a gentle simmer, uncovered, and cook for 15 minutes without stirring. Add the dark brown sugar and stir gently, scraping the bottom of the pot to make sure it doesn’t burn.  

Let the mixture simmer again for another 20 minutes, stirring occasionally until the pudding has thickened to your desired consistency. Once you reach a thick pudding like texture, take out the cinnamon stick and transfer to a bowl and refrigerate overnight. 

Before serving, stir in the rest of the milk. You may need to add a bit more depending on your desired consistency. 

Scoop a spoonful or two of fruit compote to bottom of serving dish and top with a few scoops of rice pudding. Dust cinnamon over the top and additional compote or fruit fruit.