chai rice pudding
- 1 cup (200g) arborio rice
- 1 litre milk
- ½ cup (110g) caster (superfine) sugar
- 1 vanilla bean, split and seeds scraped
- 2 chai tea bags
- double (thick) cream, to serve
- Place the rice, milk, sugar, vanilla bean and seeds and tea bags in a medium saucepan over high heat. Bring to the boil, reduce the heat to low, cover, and cook for 15 minutes or until the rice is just soft.
- Remove the lid and cook for a further 10–15 minutes, or until thickened and creamy. Remove the tea bags and vanilla bean and serve with the double cream. Serves 4.
© DONNA HAY GROUP
