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Author Notes: The inspiration for this recipe comes from a book by Sarina Jacobson of teatime fare from around the world. My love of teatime, coconut milk, the flavours of Indian cooking, and thick rice pudding drew me to her recipe. Because creamy coconut milk is irresistible to me, I ended up using the whole can instead of half, and adjusted the other ingredients accordingly. I also added a few of my favourite spices to the mix, and infused the pudding with a bag of tea. The result was something heavenly, creamy, and reminiscent of a cozy evening with a cup of chai. I love to eat this pudding any time (all the time)-- with tea, for dessert, as a snack, or even for breakfast! I try to refrain from eating the entire thing in one sitting, and I try to share with others. Sometimes, I am successful. - what Alisha made
- 1 cup cooked basmati rice
- 3/4 cup whole milk
- 1 bag black tea (I like to use Ceylon)
- 14 oz can coconut milk
- 1/4 cup sugar
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 pinch ground black pepper
- toasted pistachios (optional)
- raisins (optional)
- Combine the milk and rice in a medium-sized saucepan and bring to a boil. Drop in the tea bag and let it steep as the milk simmers over low heat, 1-2 minutes, stirring often. Remove the tea bag and cook the milk and rice a few minutes more, until thickened. Remove the pudding from the heat and stir in the pistachios, if desired. Pour the pudding into a dish and cover it with plastic wrap, pressing the plastic down onto the surface of the pudding (to prevent a film from forming as it cools). Cool on the counter or in the fridge before serving. This pudding is delicious warm or cold.
- Mix the spices into the sugar to help prevent clumping, and add them, along with the coconut milk, to the pan. Bring it all to a boil and let it bubble over medium-low heat, stirring frequently, for 8-10 minutes or until it has thickened again.
- Remove the pudding from the heat and stir in the pistachios, if desired. Pour the pudding into a dish and cover it with plastic wrap, pressing the plastic down onto the surface of the pudding (to prevent a film from forming as it cools). Cool on the counter or in the fridge before serving. This pudding is delicious warm or cold, with a sprinkling of raisins on top.