This is a new family favourite in our household and it's super easy to prepare and bake. We are big fans of traditional rice pudding, you know, the one you top with nutmeg and a dollop of raspberry jam. This was a favourite of mine growing up in the 80's, and I still LOVE it now.
This recipe is a slightly different, with the added ingredients of warming spices, often found in, Chai Lattes or Chai Masala, which just so happen to be my favourite hot beverage.
The added spices give this rice pudding a real warming, and extra comforting depth to it's flavour, and we're happy to report that the whole family enjoys it.
This is a super creamy rice pudding, especially with the added Coconut Milk & Thick Cream.
In the list of ingredients we say to add sultanas. However, I leave them out when baking, and then add them as a topping once served. This is to please my youngest, as he does not like them.
We've enjoyed this oven-baked rice pudding for both breakfast, and dessert - yummy!
Lets crack on with the recipe for our delicious, Creamy Chai Spiced Rice Pudding.
RECIPE
200G Arborio Rice
500ml Full Fat Coconut Milk
400ml Full Fat Milk
150g Thick Cream
1/2 cup of Golden Granulated Sugar
2x tsp of Cinnamon
1x heaped tsp of Ginger
1/4 tsp of Cardamon
1/4 tsp of Cloves
1/4 tsp of Nutmeg
1x capful of Vanilla Extract
Knob of Cold Fridge Temperature Butter - for greasing your oven dish
3/4 cup of Sultanas (optional)
Topping Ideas
Chopped Pistachios / Walnuts / Pecans
Dessicated Coconut
Dried Fruits
Mango Jam
Fresh Mango
METHOD
Preheat your oven to 180C and grease a 10x6x2 inch oven dish with cold butter (base and sides) Place to one side.
Simply add all of your ingredients to your oven dish and carefully mix together, ensuring all the spices are thoroughly and evenly mixed through.
Transfer to a preheated oven and bake for 1hr 20mins.
We enjoy it warm from the oven, but it is also enjoyable served cold.
Top with your favourite toppings and enjoy.
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