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Chai Spice Rice Pudding


Recipe by Christine Waltermyer, author of "Natural Vegan Kitchen". The sweet spices of Chai tea join together with aromatic jasmine rice to make a spectacular pudding!
  • 5 cups almond milk, or nondairy milk of your choice
  • 4 chai tea bags
  • 1/4 cup light agave nectar or maple syrup, or more to taste
  • 1/4 cup currants
  • Extra cinnamon, for garnish

Place the almond milk in a large saucepan. Bring to a boil over medium high heat. Shut off the heat and add the chai tea bags. Cover and steep for 5 minutes.

Remove the tea bags and squeeze them over the pot to extract all of the spices. Discard the tea bags.

Add the agave nectar or maple syrup to the milk-tea mixture. Whisk to blend.

Add the rice and currants and bring to a gentle boil, uncovered. Lower heat and simmer uncovered for 20 minutes or until the rice is tender. Stir frequently during cooking.

Serve the finished pudding warm in parfait glasses, topped with a sprinkle of cinnamon.

Serves 6.