Rice Pudding

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Even here in Virginia the weather was cool enough today that I decided to make rice pudding this evening.

Now, ever the culinary adventurer, I thought I would soak my raisins in tea to get them nice and plump. There is nothing nastier than dipping into a creamy rice pudding and breaking one’s tooth upon a nasty petrified raisin.

Normally I would use the Vanilla Almond (both excellent flavors for a rice pudding anyway) but as I was scrounging around the cupboard, I pulled out a box of Chai Tea.

And had a brainstorm. . . yes, why not?

I soaked my raisins in the Chai tea (Himalayan Spice).

When I poured in my milk, I also added a dollop (yes, a dollop. I do my measures by eyeball and ‘funky names’ like dollop, smidgen, heap o’, etc.) of the Chai tea to the milk.

The rice pudding smelled heavenly in the oven and tastes even better. . .

And the raisins are plump little pillows of raisin-y goodness.

Yum.

So for anybody who wants an easy recipe. . .here you go!
Oven at 350 electric. Grease a dish–1-1/2 quart casserole, 8 x 8 pan, etc.

In bowl combine 2 cups cooked rice (more or less), 2 large eggs or 3 small (lightly beaten), 1/2 cup sugar, approximately, cinnamon to taste, as many raisins as you like which have been steeped (to cover) in Chai tea,(save the tea when you drain the raisins), a splash of vanilla extract and for Pete’s sake don’t use imitation vanilla, it is awful stuff–and about 2 cups of milk into which you pour some of the strained Chai tea until it’s the color you like. Mix. Put into greased bowl and bake at 350 until done. . .anywhere from 25 to 40 minutes when it is nicely set but still a little jiggly.

Then enjoy!
 
Thanks for the recipe. I love rice pudding but have never tried to make it myself. This sounds so easy, I think I will give it a try. How long did you steep the raisins for?

Thanks
 
I steeped them for about 15 minutes–you can go longer but probably not too much shorter. I’d say 15-30 minutes is the best for raisins. What I usually do is put them to steep first as soon as I have gotten out all the ingredients, and then continue on with the rest of the recipe. And I always ‘clean as I go’.

And it IS easy. I live in a teeny tiny efficiency with almost no kitchen space and I still pulled this off with ease!
 
OK, don’t throw things at me, but I don’t like raisins:D… think I could make the recipe but omit the nasty little things?😛

I love chai tea🙂
 
I will give it a try tomorrow, with the rasins, I do like them. Thanks
 
i make rice pudding often. i’ll use the chai because i have it and i love it.

i use a similar recipe, but i use short grain sweet brown rice and ***juuuuust ***before it’s done, i stir in the zest of a small orange.

i use currants. but i’ll soak them in chai next time.

i feel a rice pudding coming on! tapiocapudding will be here this weekend. i’ll make rice pudding for her.
 
Here’s the easiest rice pudding recipe ever:

3 cups cooked rice of your choosing (starchier the better)
3 cups milk
1 cup sugar
tsp of vanilla
nutmeg/cin to taste

combine first 3 ingred in saucepan, cook to boil, then simmer until thick. remove from heat and add vanilla. eat hot or cold with/cinn or nutmeg on top, whipped cream, too, if you like it. YUMMY!
 
Oh yes, you don’t HAVE to use raisins.

I wonder how it would taste with some nice dried cranberries. . .

That orange recipe sounds tasty, and I have always wanted to try Jasmine rice in a rice pudding with some cream instead of milk, and soak dried golden raisins in Jasmine tea. . .

Now it’s nearly bedtime but tomorrow after church I’m coming back home and making scones. . .because raspberries were on sale, AND key limes. . .so I’m making raspberry lime scones of course!
 
That’s a great stove top rice pudding! That’s the kind I’ll have during the warmer weather when I don’t want the oven on.
 
Tantum_ergo said:
Even here in Virginia the weather was cool enough today that I decided to make rice pudding this evening.

Now, ever the culinary adventurer, I thought I would soak my raisins in tea to get them nice and plump. There is nothing nastier than dipping into a creamy rice pudding and breaking one’s tooth upon a nasty petrified raisin.

Normally I would use the Vanilla Almond (both excellent flavors for a rice pudding anyway) but as I was scrounging around the cupboard, I pulled out a box of Chai Tea.

And had a brainstorm. . . yes, why not?

I soaked my raisins in the Chai tea (Himalayan Spice).

When I poured in my milk, I also added a dollop (yes, a dollop. I do my measures by eyeball and ‘funky names’ like dollop, smidgen, heap o’, etc.) of the Chai tea to the milk.

The rice pudding smelled heavenly in the oven and tastes even better. . .

And the raisins are plump little pillows of raisin-y goodness.

Yum.

So for anybody who wants an easy recipe. . .here you go!..
Then enjoy!
Click to expand...
Tantum,

I don’t cook. I don’t like it, never have really. But after reading your write up, it just about made me want to run out and get a dollop of “Chai tea” (whatever that it???)

Anyway, if you ever write a cookbook, let me know, because I would really enjoy reading it…And, it might even inspire me to make a dish or two.

Thanks for sharing 😉
 
Soaking raisins in something other than water never occurred to me! I LOVE chai…oh that sounds like good pudding. Wish I could talk DH into having it! ( A raisin would probably kill my meatatarian:rolleyes: ) What I like to do with my rice pudding is make it with coconut milk and swap the raisins for tropical fruit.
 
Lil_M said:
Soaking raisins in something other than water never occurred to me! I LOVE chai…oh that sounds like good pudding. Wish I could talk DH into having it! ( A raisin would probably kill my meatatarian:rolleyes: ) What I like to do with my rice pudding is make it with coconut milk and swap the raisins for tropical fruit.
Click to expand...
Mmm… that does sound good! I looked at the can of coconut milk and tropical fruit in the cupboard and considered modifying the recipe, but I hadn’t made enough rice. That’s the problem with living alone - you can’t possibly eat enough food to justify opening a can. Sigh.

As it is, I made the smallest quantity of rice I could do in the rice cooker, and I still have enough rice pudding left over for breakfast.

I have to say, though, that the stove-top rice pudding someone posted above was really great! 👍
 
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