Chai-Spiced Rice Pudding with Toasted Almonds

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Creamy rice pudding infused with warming chai spices and topped with crunchy toasted sliced almonds. This Indian-inspired recipe, ready in about 55 minutes, layers short grain white rice, whole milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3/4 cup short grain white rice
• 4 cups whole milk
• 1/3 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 tsp vanilla extract
• 1/4 cup toasted sliced almonds
• 1/4 tsp salt

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 3/4 cup short grain white rice under cold water until water runs clear, then drain well.
2. Step 2: In a heavy-bottomed saucepan, combine the rinsed rice with 4 cups whole milk, 1/3 cup granulated sugar, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/4 tsp ground ginger, 1/8 tsp ground cloves, and 1/4 tsp salt. Bring to a gentle simmer over medium heat.
3. Step 3: Reduce the heat to low and cook uncovered, stirring frequently to prevent sticking, for about 40-45 minutes until the rice is tender and the pudding has thickened to a creamy consistency.
4. Step 4: Remove the saucepan from heat and stir in 1 tsp vanilla extract.
5. Step 5: Spoon the rice pudding into 4 serving bowls and sprinkle each with 1 tbsp toasted sliced almonds. Serve warm or chilled.