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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