Tetley Vanilla Bean Chai Rice Pudding
Tetley Vanilla Bean Chai Rice Pudding
Vanilla Bean Chai Rice Pudding

Classic creamy rice pudding, updated with the soothing flavours of Tetley Vanilla Bean Chai tea for a quick and simple dessert.

Ingredients

Rice Pudding:

  • 3 cups (750 mL) - 2% milk
  • 1 cup (250 mL) - 35% whipping cream
  • 8 bags - Tetley Vanilla Bean Chai Tea
  • 2/3 cup (150 mL) - basmati rice
  • 1/3 cup (75 mL) - granulated sugar
  • Pinch - salt

 

Garnish:

  • 1 cup (250 mL) - finely chopped mango
  • 1/4 cup (60 mL) - chopped unsalted pistachios

 

  • Preparation time: 5 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Serves: 4
  • Difficulty: Low

Directions

Rice Pudding:

  • Pour milk and cream into a medium saucepan set over medium heat; bring to a simmer.
  • Add tea bags.
  • Remove from heat.
  • Steep, covered, for 5 to 8 minutes.
  • Carefully squeeze the tea bags to release as much liquid as possible; discard.
  • Stir in rice, sugar and salt; bring to a simmer.
  • Cook over medium heat, stirring often, for 30 to 35 minutes or until rice is soft and very tender.
  • Let it stand for 10 minutes.
  • Serve warm or cold.
  • Divide among 4 dishes.
  • Garnish with mango and pistachios.


Tetley Tips:

  • Just as delicious with Tetley Warmth Tea or Tetley Chai Tea
  • If desired, use long grain white rice, instead of basmati.

*Per serving: 325 calories, 25 g fat, 90 mg cholesterol, 181 mg sodium, 44 g carbohydrates, 2 g fibre, 32 g sugar, 10 g protein.

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