Chai Rice Pudding (Vegan)
Creamy and comforting vegan Chai Rice Pudding infused with cinnamon and star anise, perfect for a Fall breakfast or dessert.
Servings 6 servings
Ingredients
For the rice:
- 1 cup jasmine rice
- 2 cups water
- 3 cups unsweetened rice milk or any plant based milk, divided
- 2 cinnamon sticks
- 1 whole star anise
- 1 cup light brown sugar
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
For the chai spices:
- 1 tsp cinnamon ground
- 1/2 tsp allspice
- 1/2 tsp ginger
- 1/2 tsp cardamom
To serve:
- Coconut yogurt or any plant based option
- Ground cinnamon
- Cinnamon sticks and star anise to decorate
Instructions
To make the rice:
- In a medium saucepan, over medium-high heat, combine the rice and water and cook for 10 minutes, or until most of the water has been absorbed.
- Add rice milk (leaving 1/4 cup on the side), cinnamon sticks and star anise. Cook for another 15-20 minutes, stirring constantly. If the milk has been absorbed but the rice isn’t soft enough, add an extra 1/4 cup at a time.
For the chai spices:
- In a small bowl, combine all the spices. Add to the reserved 1/4 cup rice milk and whisk until combined.
Make the rice pudding:
- Once the rice has finished cooking, add the brown sugar, spice-milk mixture, vanilla and salt, and cook for 5 minutes. Stir until the mixture thickens. Remove from heat.
- Remove the cinnamon sticks and star anise and discard, bring to room temperature before refrigerating.
To serve:
- When ready to eat, add a spoonful of coconut yogurt, a dash of ground cinnamon and decorate with cinnamon sticks and star anise.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
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