Chai Rice Pudding Food

RICE PUDDING WITH CHAI SPICES

Steps:

• Stir milk, rice, sugar, and salt in heavy large saucepan over high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium-low and gently simmer uncovered until pudding is thick and rice is tender, stirring frequently, about 45 minutes. Mix in ginger and spices. Spoon warm pudding into bowls; top with dollop of cream and serve.

JASMINE CHAI RICE PUDDING

Steps:

• Combine water,tea,salt and 1 cup of the milk in a large saucepan and bring to a boil.
• Remove from heat and steep for 1 minute.
• Strain milk mixture through a fine sieve into a bowl and discard solids.
• Return milk mixture to pan over med. heat.
• Stir in rice, cover and simmer for 10 minutes.
• Combine remaining 1 cup of milk, condensed milk,fruit and egg yolks, stirring well with a whisk.
• Gradually add half of the hot mixture to the egg yolk mixture, stirring constantly with whisk.
• Return milk mixture to pan and cook 10 more minutes or until or until mixture is thick and rice is tender, stirring constantly.
• Remove from heat and stir in butter.
• In a separate bowl, combine nuts and orange rind.
• Place pudding in serving bowls, top with
• Cool Whip and sprinkle with nut mixture.

RICE PUDDING WITH CHAI SPICES

Steps:

• Stir milk, rice, sugar, and salt in heavy large saucepan over high heat until sugar dissolves and mixture comes to boil.
• Reduce heat to medium-low and gently simmer uncovered until pudding is thick and rice is tender, stirring frequently, about 45 minutes.
• Mix in ginger and spices.
• Spoon warm into bowls, or chill in refrigerator for several hours.