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Chai-Spiced Rice Pudding
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Prep Time:
5 minutes
Cook Time:
50 minutes
Total Time:
235 minutes
Creamy vegan rice pudding infused with chai spices, made with luxurious canned coconut milk. Top with cinnamon and coconut for a decadent finish.
Ingredients:
  • 1 whole star anise
  • For the rice:
  • 1 1/2 cups water
  • 1 (3-inch) cinnamon stick
  • 1 cup jasmine rice
  • For the pudding:
  • 1 1/4 teaspoon ground cinnamon, plus more to garnish
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon kosher salt
  • Pinch ground black pepper
  • 3 (13 1/2-ounce) cans full fat unsweetened coconut milk, divided
  • 1 cup packed brown sugar
  • Toasted coconut flakes, to garnish, optional
Instructions:
  • Prepare fragrant rice: In a 4-quart pot, infuse water with cinnamon stick and star anise, then bring to a gentle boil. Stir in the rice, reduce heat to low, cover, and cook until tender, approximately 15 minutes.
  • Create a flavorful paste by whisking together the spices, vanilla extract, and 1/4 cup of coconut milk in a small bowl. This will ensure the spices blend smoothly into the steamed rice.
  • Pour 4 cups of coconut milk and the spice paste into the cooked rice, gently stirring to incorporate while scraping the bottom of the pot to release any stuck rice.
  • Simmer the rice pudding: Heat the mixture over low heat without stirring for 15 minutes until small bubbles form on the surface. Adjust temperature if needed. Add brown sugar, gently stir, and cook for 20 more minutes until the pudding thickens like mayonnaise, stirring often. Ignore the skin that forms on top.
  • Remove the cinnamon stick and star anise from the pudding and discard. Transfer the pudding to a shallow dish, like a pie plate, and refrigerate uncovered until chilled, for at least 3 hours or overnight.
  • Add the rest of the coconut milk and sprinkle with cinnamon: Stir in the remaining coconut milk right before serving. Spoon the pudding into dishes, sprinkle with ground cinnamon and toasted coconut flakes. Store any extras covered in the fridge for up to 3 days.

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