Creamy rice infused with chai spices, coconut and brown sugar. The best rice pudding you'll ever have.
1 cup short grain rice
8 cups (2 litres) low fat milk
1/4 cup light coconut milk
2 Chai tea bags
1/2 cup brown sugar
2 cinnamon sticks
4 tsp brown sugar, extra
Put milk, chai tea bags, sugar, cinnamon sticks and salt into a large saucepan and bring to a gentle simmer, stirring every now and then. Add rice and reduce heat to a gentle bubble. Cook until rice is tender and still holding its shape (about 25-30mins), stirring occasionally. After rice has been cooking for 10 minutes, remove tea bags as they may split open if cooked any longer. After the rice has been cooking for about 20 minutes, add the coconut milk and keep an eye on it, stirring more frequently to avoid sticking and burning. Once rice is cooked (mixture should be creamy and moist), remove cinnamon sticks, and serve in espresso cups or glasses with a sprinkling of brown sugar.
If your mixture becomes a little dry before you serve it, just bring it back to a creamy texture by heating through a little more milk.
Why it's good for you
Rice puddings are traditionally made with cream and/or full fat milk. You don't need it. This is a lovely spicy low fat rice pudding and sheer heaven to eat; the smell alone is worth cooking it.
1097.8kj (262.2cal); 2.82g total fat (1.78g saturated fat)