Cardamom Chai Rice Pudding for Quiet Evenings

Some evenings do not need much arranging. Something warm in a bowl, the kitchen finally quiet, a spoon left on the table because no one is in a hurry to clear up.

This rice pudding sits somewhere between dessert and ritual. Short grain rice is cooked slowly in milk until the grains soften and the whole thing becomes glossy and spoonable. A little prepared Ghar Ki Chai Masala Chai goes in towards the end, bringing cardamom, ginger and spice without turning the pudding into a novelty. It should still taste first of milk, rice and patience.

We like it warm, when the pistachios on top stay crisp and the edges of the bowl are almost too hot to hold. It is just as good chilled the next day, eaten standing at the fridge.

Cardamom Chai Rice Pudding

Serves: 4
Prep: 10 minutes
Cook: 45 minutes

Ingredients

• 120g pudding rice
• 850ml whole milk, plus a little extra if needed
• 120ml Ghar Ki Chai Masala Chai, prepared according to the pack instructions and cooled
• 45g caster sugar, or to taste
• 3 green cardamom pods, lightly crushed
• 1/2 tsp vanilla extract
• A small pinch of fine sea salt
• 2 tbsp pistachios, roughly chopped

Method

1. Start with the milk. Pour the milk into a heavy based saucepan with the crushed cardamom pods. Bring to a gentle simmer, then cook for 5 minutes. Remove the pods.
2. Add the rice. Stir in the pudding rice and reduce the heat. Cook gently for 30 to 35 minutes, stirring often so the base does not catch. The rice should be tender and the mixture creamy.
3. Add the chai. Pour in the cooled Masala Chai, then add the sugar and salt. Cook for another 8 to 10 minutes, stirring regularly. If it becomes too thick, loosen it with a splash of milk.
4. Finish. Remove from the heat and stir through the vanilla. Leave for 5 minutes before serving. The pudding will thicken slightly as it sits.
5. Serve. Spoon into bowls and scatter with chopped pistachios. Eat warm, or cool completely and chill for at least 2 hours.

A few useful notes

Keep the heat low and stir more often towards the end, when the rice is most likely to catch. Whole milk gives the softest texture, but semi skimmed works if that is what is in the fridge. If serving cold, make the pudding slightly looser than you think you need. It firms up considerably once chilled.

A few saffron strands, toasted almonds or a spoonful of thick cream are all welcome, but none are necessary. This is at its best when it still feels like the sort of thing you made because the evening asked for it.