Confession: I was never a huge fan of rice pudding as a kid. I thought it was bland, slimy, and the texture of having little chunks of rice was absolutely disgusting. But, this Gluten Free Chai Rice Pudding was a game changer for me.
Rice pudding? Count me as a fan!
This is technically a dessert, but would I eat it for breakfast? You bet! This pudding is super thick and custardy. If that isn’t your jam, you can always thin it out, but fret not when you’re making it–it is supposed to be that way.
Why Rice?
This recipe’s high starch content is what makes it so thick and creamy. Arborio rice is what is used in this dish, aka risotto rice. Using another type of rice may not work as well, because other kinds are not as starchy, and your pudding will not thicken nearly as much. You might end up with rice floating in a milk and cream mixture. Not nearly as appetizing.
An incredible property of rice, is that it will take on the flavors that you cook it with. In savory dishes, you might cook rice in chicken broth/stock, and in this application, you cook it in milk, cream, brown sugar, vanilla, and chai spice. The combination of these flavors melds with the rice to create a creamy, spiced, almost caramel flavor. It’s warm in flavor, temperature, and will give you all the cozy feelings.
It’s basically comfort in a bowl. My own personal form of therapy.
This recipe was inspired by the Masala Chai Rice Pudding in Edd Kimber‘s One Tin Bakes. He creates a Chai Rice Pudding using his preferred blend of spices, and bakes it in the oven. Say what?! Edd also chose to pair his recipe with roasted plums. Yum.
Taking from that inspiration, I decided to couple this pudding with wine poached pears. Martha Stewart has a good recipe. I personally hate anise. So I’ve changed the spice combinations to my personal taste. You can do that too! Change the ratios of ginger to cardamom or cinnamon to make your own blends that meet your needs!
Jump to Recipe
Gluten Free Chai Rice Pudding
Ingredients
- 3 Tbsp Unsalted Butter
- 1 tsp Vanilla Bean Paste
- 3 Tbsp Chai Spice Blend
- 1 Cup Arborio Rice
- 3 pints 2% or whole milk
- ¾ Cup Heavy Whipping Cream
- ½ Cup Light Brown Sugar packed
Instructions
- Add all ingredients to a large saucepan or pot.
- Bring the contents to a boil over medium high heat, uncovered.
- Stir often to prevent a skin from forming for 15 minutes.
- Reduce heat to low and cover.
- Continue to cook for another 15 minutes, stirring every five minutes.
- Remove from heat and serve hot.
- *This pudding will be thick, like a cross between oatmeal and custard. If you like your rice pudding on the thinner side, add more milk to your desired consistency.
