October 20, 2009

Chai Rice Pudding

Chai Rice Pudding

Who doesn't love sweet and creamy rice pudding? And who doesn't love the fragrant, spicy, aromatic flavors of chai tea? Put those together, and you've got a delicious dish that can be served for either breakfast or dessert. Cooking is rather simple, as most of the time spent is simmering the chai-infused soy milk and rice. Brown sugar is added for sweetness (although the end result is not terribly sweet), and chopped apples and raisins are added in the end for bursts of sweet juiciness. The chai adds a fragrance that's out of this world, and you'll definitely have some exotic flavors to savor. The soy milk makes the pudding surprisingly thick, rich, and creamy, and served warm (or hot) this makes a comforting and hearty dish. This pudding is not bland by any means, but I think either a touch of vanilla or a little more sugar would make this absolutely divine.

Make again? Definitely. Easy, few ingredients, and comfort dish!



Chai Rice Pudding
Vegetarian Times, February 2006

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