Vanilla Chai-Spiced Rice Pudding with Cardamom
Comforting rice pudding infused with warm chai spices and fragrant cardamom, finished with a touch of vanilla for creamy indulgence. This indian-inspired desserts 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
- 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.
- 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.
- 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.
- Step 4: Spoon the pudding into serving dishes, sprinkle with 1/4 cup toasted sliced almonds, and serve warm or chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vanilla Chai-Spiced Rice Pudding with Cardamom take to make?
Total time is about 50 minutes (5 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Vanilla Chai-Spiced Rice Pudding with Cardamom?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Vanilla Chai-Spiced Rice Pudding with Cardamom?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vanilla Chai-Spiced Rice Pudding with Cardamom for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vanilla Chai-Spiced Rice Pudding with Cardamom?
Indian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
