Chai Rice Pudding Recipe | Vegetarian Times Skip to main content

Chai Rice Pudding

If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used Tazo's chai tea bags.



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3 ½ cups unsweetened soymilk or low-fat milk
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4 black chai tea bags
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1 cup short- or medium-grain white rice
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½ cup light brown sugar
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⅛ tsp. salt
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1 medium-sized apple, peeled, cored and diced
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¼ cup dark raisins


1. Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.

2. Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 1/2 cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.

3. Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.

Nutrition Information: 

5 g
Total Fat: 
2 g
Saturated Fat: 
0 g
43 g
0 mg
75 mg
1 g
20 g
Serves 8

Comments on this Recipe

This just didn't have the creamy consistency I was expecting out of the rice pudding--maybe it would have been better with arborio rice?

this sounds good, and I had recently purchased Thai Iced tea in a huge bag at an Asian store. I might try making this with the Thai Iced tea since I have so much of it.

Oh my! I bet this makes the house smell divine! Sherry Tejada