Chai Rice Pudding
Made like a risotto, water added a cup at a time, so it goes properly creamy without any dairy. Breakfast, dessert, or standing at the fridge with a spoon.
Serves: 6
Prep time: 10 minutes
Cook time: 35 minutes
INGREDIENTS
1/2 cup arborio rice
1/2 cup brown rice
1/2 cup coconut sugar
1 teaspoon coconut oil
5cm piece ginger, grated
1 teaspoon ground cardamom
2 cardamom pods, cracked
1/2 cup sultanas
6 cloves
1 cinnamon stick
5 cups hot water
400ml can coconut milk
To top, optional
coconut or natural yoghurt, crystallised ginger, cinnamon sugar, coconut sugar syrup, toasted coconut flakes, mandarin zest, nuts, seeds, dried fruit, cacao nibs, honey, maple syrup or ice cream
METHOD
Melt the coconut oil in a large saucepan over medium heat, add the ginger and stir until fragrant.
Add both rices and 1 cup of the water, and stir well.
Add all the spices and the sultanas, then gradually add the remaining water a cup at a time while stirring, risotto style, for 25-30 minutes, until creamy.
Stir in the coconut milk and sugar.
Remove from the heat when you have the texture you want, and top as you like.
HINTS
Treat it like a risotto. Adding the water a cup at a time is what makes it creamy rather than watery with rice sitting in it.
It thickens a lot as it cools, so pull it off the heat looser than you want it.
The brown rice keeps some bite against the soft arborio. Don't swap it all to one or the other.
NUTRITION (per recipe total, serves 8 - guide only):
Energy: approximately 9100kJ (2180 calories)
Protein: 25g
Fat: 90g
Saturated fat: 75g
Carbohydrates: 320g
Sugars: 180g
Fibre: 15g
Sodium: 150mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.