This take on a classic winter warmer combines two of my favourite things and will have you asking yourself, why haven’t I made this before?
With the mercury dropping faster than crypto currency, and winter waiting in the wings like an over-eager amdram debutant, it’s time to turn out some seriously delicious comfort food. Rice pudding is not a difficult dish to make, but on a cold night it is a warm hug in a bowl, and this version combines a simple stove top method with one of my other favourite cold-weather rituals; chai.
- 3 heaped tsps of Chai Walli’s 11-spice chai (you can use another chai, but really, if you can get Chai Walli’s, why would you?)
- 300ml + 700ml milk (I used dairy, but oat would go well too)
- 100g rapadura sugar
- 200g arborio rice
- Optional toppings: raisins, berry mix, fresh fruit
- In a small saucepan, gently bring to a simmer 300ml of the milk, and the chai. Allow to gently simmer for about 10 minutes or so to allow the chai to fully infuse.
- Put the remaining milk into a medium saucepan along with the rice and sugar. Then add the chai-infused milk through a strainer.
- Heat gently, stirring constantly, until the mixture is simmering, then allow to gently simmer uncovered on a low heat for about 30-40 minutes, stirring every 5 minutes or so, until the rice is completely cooked and you are left with a thick, creamy texture.
- Spoon into a four pudding dishes and add any toppings you fancy before devouring on the couch under a warm binky.