Vanilla Chai-Spiced Rice Pudding with Cardamom

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Comforting rice pudding infused with warm chai spices and fragrant cardamom, finished with a touch of vanilla for creamy indulgence. This Indian-inspired recipe, ready in about 50 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 250 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
• 1/2 cup granulated sugar
• 6, crushed cardamom pods
• 1 cinnamon stick
• 1 black tea bag
• 1 tsp vanilla extract
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 tsp salt
• 1/4 cup, for garnish toasted sliced almonds

Instructions

1. Step 1: Rinse 3/4 cup short-grain white rice under cold water until water runs clear. In a medium heavy-bottomed saucepan, combine the rinsed rice, 4 cups whole milk, 1/2 cup granulated sugar, 6 crushed cardamom pods, 1 cinnamon stick, and 1 black tea bag.
2. Step 2: Bring mixture to a gentle simmer over medium heat, stirring occasionally. Reduce heat to low and cook uncovered, stirring frequently, for 35-40 minutes until the rice is tender and the pudding thickens.
3. Step 3: Remove the tea bag, cardamom pods, and cinnamon stick. Stir in 1 tsp vanilla extract, 1/4 tsp ground ginger, 1/8 tsp ground cloves, and 1/4 tsp salt. Cook for an additional 5 minutes until fragrant and creamy.
4. Step 4: Spoon the pudding into serving dishes, sprinkle with 1/4 cup toasted sliced almonds, and serve warm or chilled.