This comforting dessert transforms simple rice into an aromatic treat with traditional chai spices like cardamom, cinnamon, and ginger. Perfect for cool evenings or as a special breakfast treat.
Ingredients
- 1 cup White Thai Jasmine Rice
- 3 cups whole milk or coconut milk
- 1/3 cup TN Maple Syrup
- 1 tsp Ceylon Cinnamon
- 1/2 tsp Cardamom (ground)
- 1/2 tsp Ginger
- 1/4 tsp Cloves
- 1/4 tsp Nutmeg
- 1 pinch Black Pepper
- 1/2 tsp Vanilla Extract
- 1/4 tsp Redmond Real Salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Rinse jasmine rice until water runs clear. In a heavy-bottomed saucepan, combine rice with 2 cups milk and bring to a gentle boil.
- Reduce heat to low and simmer, stirring frequently, for 20-25 minutes until rice is very tender and creamy.
- Stir in remaining milk, maple syrup, cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper. Continue cooking for 5-10 minutes until thickened.
- Remove from heat and stir in vanilla extract and salt. Let cool slightly before serving.
- Serve warm or chilled, garnished with extra cinnamon if desired.
Notes
- Grind whole Cardamom Pods yourself for the freshest flavor.
- Use Brown Basmati Rice for added nutrition, but increase cooking time to 35-40 minutes.
- Try Duck River Honey instead of maple syrup for a different sweetness profile.
- Leftovers can be thinned with additional milk when reheating.
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