Name: Creamy Chai-Spiced Vegan Rice Pudding Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 3 h 55 min
Yield: 6
Cuisine: Indian
Ingredients: For Rice:; 1½ cups water; 1 cinnamon stick; 1 whole star anise; 1 cup jasmine rice; For Pudding:; 1¼ tsp ground cinnamon; 1 tsp ground ginger; ¾ tsp ground cardamom; ½ tsp kosher salt; pinch ground black pepper; 1 tsp vanilla extract; 13½ oz unsweetened coconut milk; 1 cup brown sugar; coconut flakes

Indulge in a bowl of creamy chai-spiced vegan rice pudding that combines the aromatic flavors of cinnamon, cardamom, and ginger. This comforting dessert is perfect for those who seek a dairy-free treat without compromising on rich and satisfying taste.

Photos of Creamy Chai-Spiced Vegan Rice Pudding Recipe

Some of the ingredients you might need to look out for at the supermarket include jasmine rice, star anise, and unsweetened coconut milk. These components are essential for achieving the authentic chai flavor and creamy texture of the pudding.

Ingredients For Creamy Chai-Spiced Vegan Rice Pudding

water: Base for cooking the rice and infusing the spices.

cinnamon stick: Adds a warm, aromatic flavor to the rice.

star anise: Contributes a unique, sweet licorice-like taste.

jasmine rice: Provides a fragrant, fluffy base for the pudding.

ground cinnamon: Enhances the chai-spiced profile.

ground ginger: Adds a spicy, zesty note to the pudding.

ground cardamom: Offers a sweet, floral essence.

kosher salt: Balances and enhances the flavors.

ground black pepper: Adds a subtle heat to the spice mix.

vanilla extract: Provides a rich, aromatic sweetness.

unsweetened coconut milk: Creates a creamy, dairy-free texture.

brown sugar: Sweetens the pudding with a deep, molasses-like flavor.

coconut flakes: Used as a crunchy, toasted garnish.

One reader, Coretta Colley says:

This creamy chai-spiced vegan rice pudding is a delightful treat! The blend of spices creates a warm, comforting flavor, and the coconut milk adds a luscious creaminess. Perfectly sweetened with brown sugar, it's a dessert that feels indulgent yet wholesome. Highly recommend for a cozy night in!

Coretta Colley

Techniques Required for Making Chai-Spiced Vegan Rice Pudding

How to toast coconut flakes: Spread the coconut flakes in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring occasionally, until they are golden brown.

How to create a spice paste: Combine the spices, vanilla extract, and a portion of coconut milk in a small bowl, then whisk until smooth.

How to simmer: Cook the mixture over low heat, ensuring that small bubbles form on the surface without boiling rapidly. Adjust the heat as necessary to maintain a gentle simmer.

How to refrigerate properly: Transfer the pudding to a shallow dish and refrigerate it uncovered for at least 3 hours or up to overnight until it is cold.

How To Make Creamy Chai-Spiced Vegan Rice Pudding

This rice pudding is made creamy and delightful with chai-spiced jasmine rice, coconut milk, cinnamon, and star anise, for an exceptionally spiced treat!

Preparation: 5 minutes

Cooking: 50 minutes

Chill Time: 3 hours

Total: 3 hours 55 minutes

Serves:

Ingredients

For Rice:

1½cupswater
1cinnamon stick,(3-inches)
1whole star anise
1cupjasmine rice

For Pudding:

1¼tspground cinnamon,plus more to garnish
1tspground ginger
¾tspground cardamom
½tspkosher salt
pinchground black pepper
1tspvanilla extract
13½ozunsweetened coconut milk,(3 cans), full fat, divided
1cupbrown sugar,packed
coconut flakes,toasted, to garnish, optional

Instructions

In a 4-quart pot, combine the water, cinnamon stick, and star anise, and bring the water to a boil over medium-high heat.
Add the rice and reduce the heat to low. Cover the pot and steam it for about 15 minutes until it is no longer crunchy.
In a small bowl, combine the spices. Add the vanilla extract and ¼ cup of coconut milk to the spices, and whisk to create a smooth paste.
Once the rice has finished cooking, add 4 cups of coconut milk and the spice paste to the pot. Scrape the bottom of the pot to loosen any rice that may be stuck.
Bring the mixture to a gentle simmer over low heat, uncovered, and cook without stirring for 15 minutes. The surface of the rice pudding should develop small bubbles. If large, rapidly moving bubbles break the surface of the milk, lower the temperature. *
After 15 minutes, add the brown sugar and stir the pudding and any skin that’s formed.
Simmer for another 20 minutes, stirring frequently, or until the pudding has thickened to the consistency of mayonnaise. Remove the cinnamon stick and star anise from the pudding and discard.
Transfer the pudding to a shallow dish and refrigerate uncovered for at least 3 hours, up to overnight, until cold.
Just prior to serving, stir in the remaining coconut milk. Spoon the pudding into individual serving dishes and garnish with a sprinkle of ground cinnamon and toasted coconut flakes.
Serve and enjoy!

Recipe Notes

*Don’t stir it to avoid the rice from breaking up. A skin will form on the surface, but that’s fine.
For an extra-tight seal while steaming the rice, cover the pot with tin foil and then place the lid.
Store any leftovers in a covered container in the refrigerator for up to 3 days.

Nutrition

Calories: 338.73kcal
Fat: 13.92g
Saturated Fat: 12.14g
Monounsaturated Fat: 0.68g
Polyunsaturated Fat: 0.22g
Carbohydrates: 51.92g
Fiber: 1.22g
Sugar: 23.61g
Protein: 3.72g
Sodium: 176.20mg
Calcium: 57.75mg
Potassium: 231.98mg
Iron: 3.96mg
Vitamin A: 0.35µg
Vitamin C: 0.80mg

Essential Technique Tip for Perfect Vegan Rice Pudding

To achieve the perfect consistency for your rice pudding, make sure to simmer it gently. Rapid boiling can cause the coconut milk to separate and the rice to become mushy. Keep an eye on the bubbles; they should be small and slow-moving. If you notice large bubbles, reduce the heat immediately. This careful control of temperature ensures a creamy and smooth texture.

Time-Saving Tips for Making This Vegan Rice Pudding Recipe

Prepare ingredients ahead: Measure and mix spices and vanilla extract in advance to streamline the cooking process.

Use pre-cooked rice: Substitute with pre-cooked jasmine rice to cut down on cooking time.

Quick chill: Spread the rice pudding thinly on a baking sheet to cool it faster in the refrigerator.

Toast coconut flakes: Toast coconut flakes while the pudding simmers to save time.

Simmer efficiently: Use a wide pot to allow the pudding to thicken more quickly.

Substitute Ingredients For Creamy Chai-Spiced Vegan Rice Pudding Recipe

water - Substitute with almond milk: Adds a nutty flavor and enhances the creaminess of the pudding.
cinnamon stick - Substitute with ground cinnamon: Easier to mix into the rice and provides a consistent flavor throughout.
star anise - Substitute with anise seed: Provides a similar licorice-like flavor and is more readily available.
jasmine rice - Substitute with basmati rice: Both are fragrant and have a similar texture when cooked.
ground cinnamon - Substitute with pumpkin pie spice: Contains cinnamon along with other complementary spices like nutmeg and cloves.
ground ginger - Substitute with fresh ginger: Fresh ginger provides a more vibrant and zesty flavor.
ground cardamom - Substitute with ground allspice: Offers a warm, spicy flavor that complements the other spices.
kosher salt - Substitute with sea salt: Both salts have a similar texture and flavor profile.
ground black pepper - Substitute with white pepper: Provides a similar heat without altering the color of the pudding.
vanilla extract - Substitute with almond extract: Adds a different but complementary nutty flavor.
unsweetened coconut milk - Substitute with oat milk: Oat milk is creamy and has a neutral flavor that works well in rice pudding.
brown sugar - Substitute with maple syrup: Adds a rich, caramel-like sweetness and enhances the overall flavor.
coconut flakes - Substitute with toasted almonds: Adds a crunchy texture and a nutty flavor that complements the spices.

Best Way to Present Creamy Chai-Spiced Vegan Rice Pudding

Serve in elegant glassware: Present the creamy chai-spiced vegan rice pudding in a clear, stemmed glass to showcase its rich texture and layers. The transparency of the glass will allow the diners to see the beautiful coconut milk and spice mixture.
Garnish with toasted coconut flakes: Lightly toast coconut flakes until they are golden brown and sprinkle them on top of the pudding just before serving. This adds a delightful crunch and a visual contrast to the creamy pudding.
Add a cinnamon stick for decoration: Place a whole cinnamon stick standing upright in the pudding. This not only adds a sophisticated touch but also hints at the chai spices used in the recipe.
Drizzle with coconut milk: Just before serving, drizzle a small amount of the remaining coconut milk over the top of the pudding. This adds a fresh, creamy layer and enhances the visual appeal.
Sprinkle with ground cinnamon: Lightly dust the top of the pudding with ground cinnamon. This adds a final aromatic touch and a hint of color.
Serve with a side of fresh fruit: Pair the pudding with a small side of fresh, seasonal fruit such as mango slices or berries. The fruit adds a burst of color and a refreshing contrast to the rich pudding.
Use a chilled plate: Serve the pudding on a chilled plate to keep it cool and refreshing. This also helps to maintain the pudding's texture and consistency.
Add a mint leaf: Garnish with a fresh mint leaf for a pop of green and a hint of freshness. The mint complements the warm spices and adds a touch of elegance.
Create layers: For a more sophisticated presentation, layer the rice pudding with thin layers of coconut milk and spice paste in the glass. This creates a visually appealing striped effect.
Serve with a small spoon: Provide a small, elegant spoon for eating the pudding. This encourages diners to savor each bite and adds to the overall dining experience.

Essential Tools for Making Vegan Rice Pudding

4-quart pot: Used to cook the rice and combine it with the spices and coconut milk.
Lid: Used to cover the pot while the rice is steaming.
Small bowl: Used to mix the spices, vanilla extract, and a portion of the coconut milk into a smooth paste.
Whisk: Used to combine the spices, vanilla extract, and coconut milk into a smooth paste.
Wooden spoon: Used to stir the rice pudding mixture and scrape the bottom of the pot.
Measuring cups: Used to measure the water, rice, coconut milk, and brown sugar.
Measuring spoons: Used to measure the ground cinnamon, ground ginger, ground cardamom, kosher salt, and vanilla extract.
Shallow dish: Used to transfer the pudding for refrigeration.
Refrigerator: Used to chill the pudding until cold.
Serving dishes: Used to serve the individual portions of rice pudding.
Toaster or oven: Used to toast the coconut flakes for garnish.
Spatula: Used to stir in the remaining coconut milk before serving.

How To Store and Freeze Creamy Chai-Spiced Vegan Rice Pudding

To store leftover rice pudding, allow it to cool completely to room temperature before transferring it to an airtight container. Seal the container tightly and place it in the refrigerator for up to 5 days.
When ready to serve, give the pudding a good stir and add a splash of coconut milk if needed to loosen the consistency. The pudding will thicken as it chills, so you may need to adjust the texture with extra liquid.
For longer storage, you can freeze the rice pudding for up to 3 months. Transfer the cooled pudding to a freezer-safe container, leaving about an inch of headspace at the top to allow for expansion. Seal the container tightly and label it with the date.
To thaw frozen rice pudding, transfer the container from the freezer to the refrigerator and let it thaw overnight. Once thawed, give the pudding a good stir and add a splash of coconut milk if needed to achieve the desired consistency.
If you prefer to portion the pudding for individual servings, you can spoon it into smaller containers or freezer-safe bags before freezing. This way, you can thaw only the amount you need at a time.
Note: The texture of the rice pudding may change slightly after freezing and thawing, becoming a bit softer and less creamy. However, the flavor should remain delicious, and stirring in some extra coconut milk can help restore the texture.

How To Reheat Leftover Rice Pudding

To reheat leftover creamy chai-spiced vegan rice pudding, start by transferring the desired amount into a microwave-safe bowl. Cover the bowl with a damp paper towel to prevent the pudding from drying out during the reheating process.
Microwave the pudding on high power in 30-second intervals, stirring gently between each interval, until it reaches your desired temperature. Be careful not to overheat the pudding, as it may cause the coconut milk to separate or the pudding to become grainy.
Alternatively, you can reheat the pudding on the stovetop. Place the desired amount of pudding in a saucepan and add a splash of coconut milk or water to help loosen the consistency. Heat the pudding over low heat, stirring constantly, until it is warmed through and reaches your desired consistency. If the pudding becomes too thick, add more coconut milk or water as needed.
For a creamier texture, consider whisking in a small amount of fresh coconut milk or a vegan cream alternative after reheating the pudding. This will help restore the creamy consistency and add a fresh, rich flavor to the dish.
Once the pudding is reheated, taste and adjust the seasoning if necessary. You may want to add a pinch of ground cinnamon, cardamom, or ginger to enhance the chai flavors.
Serve the reheated pudding warm or at room temperature, garnished with a sprinkle of toasted coconut flakes for added texture and flavor. Enjoy your leftover creamy chai-spiced vegan rice pudding as a comforting and delicious treat!

Random Fact About Chai-Spiced Vegan Rice Pudding

A random fact about this creamy chai-spiced vegan rice pudding recipe is that it uses jasmine rice, which is known for its fragrant aroma and slightly sticky texture, making it perfect for puddings and other desserts.

Is Making Vegan Rice Pudding at Home Cost-Effective?

The creamy chai-spiced vegan rice pudding recipe is moderately cost-effective. The use of jasmine rice, coconut milk, and spices like cinnamon, ginger, and cardamom adds a luxurious touch without breaking the bank. The most expensive ingredient is the coconut milk, but the overall cost remains reasonable. For a household of 4 people, the approximate cost is around $10-$12 USD. Overall Verdict: 7/10.

Is This Vegan Rice Pudding Healthy or Unhealthy?

The creamy chai-spiced vegan rice pudding recipe has both healthy and unhealthy aspects. On the positive side, it uses unsweetened coconut milk, which is a good source of healthy fats and is lower in calories compared to regular milk. Jasmine rice is also a gluten-free grain that provides some nutrients. The recipe incorporates a variety of spices, such as cinnamon, ginger, and cardamom, which have potential health benefits like anti-inflammatory properties and aiding digestion.

However, the recipe also contains a significant amount of brown sugar, which adds empty calories and can contribute to blood sugar spikes. The high sugar content may not be ideal for individuals watching their sugar intake or managing diabetes.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of brown sugar used, or replace it with a natural sweetener like maple syrup or date paste, which have a lower glycemic index
Increase the ratio of spices to enhance the flavor without relying heavily on sugar
Add some fresh fruit, such as diced apples or pears, to provide natural sweetness and additional nutrients
Incorporate a handful of nuts, like almonds or walnuts, to increase the protein and healthy fat content
Serve the pudding with a dollop of unsweetened coconut yogurt for a probiotic boost

By making these adjustments, you can create a more balanced and nutritious version of the creamy chai-spiced vegan rice pudding while still enjoying its comforting flavors and creamy texture.

Editor's Thoughts on This Creamy Chai-Spiced Rice Pudding

This creamy chai-spiced vegan rice pudding is a delightful fusion of comforting textures and aromatic spices. The jasmine rice, infused with cinnamon and star anise, creates a fragrant base. The blend of ground cinnamon, ginger, and cardamom in the coconut milk adds a rich, warming flavor profile. The brown sugar sweetens it just right, while the toasted coconut flakes provide a satisfying crunch. The recipe's method ensures a creamy consistency, making it a perfect dessert for any occasion. Refrigerating it enhances the flavors, making each bite a harmonious blend of spice and sweetness. A truly indulgent vegan treat.

Enhance Your Creamy Chai-Spiced Vegan Rice Pudding Recipe with These Unique Side Dishes:

Roasted Butternut Squash Soup: Imagine starting your meal with a velvety butternut squash soup that complements the creamy chai-spiced vegan rice pudding. The earthy sweetness of the squash harmonizes beautifully with the spices in the pudding, creating a symphony of flavors that dance on your palate.

Spiced Apple Compote: Pair your dessert with a warm apple compote infused with cinnamon and nutmeg. The tartness of the apples provides a delightful contrast to the rich, creamy texture of the rice pudding, making each bite a celebration of autumnal flavors.

Crispy Chickpea Salad: For a refreshing counterpoint, serve a chickpea salad with a zesty lemon and herb dressing. The crunch of the chickpeas and the brightness of the citrus will cleanse your palate, preparing you for the next indulgent spoonful of pudding.

Grilled Pineapple Slices: Add a tropical twist with grilled pineapple slices. The caramelized edges and juicy interior of the pineapple offer a sweet and tangy contrast that enhances the exotic notes of the chai spices in the rice pudding.

Minted Pea and Avocado Salad: A pea and avocado salad with fresh mint leaves brings a burst of green freshness to your table. The creamy avocado and sweet peas provide a light, refreshing balance to the rich, spiced pudding, making for a well-rounded dining experience.

Alternative Vegan Dessert Recipes Similar to Rice Pudding

Coconut Mango Sticky Rice: Dive into the tropical flavors of coconut and mango with this delightful sticky rice dessert. The creamy coconut milk pairs perfectly with the sweet, juicy mango slices, creating a harmonious blend of textures and tastes. A sprinkle of sesame seeds adds a nutty crunch to each bite.

Spiced Apple Quinoa Porridge: Warm up your mornings with this hearty and nutritious quinoa porridge, infused with the comforting spices of cinnamon, nutmeg, and cloves. Topped with caramelized apples and a drizzle of maple syrup, this dish is a perfect balance of sweet and spice.

Cardamom Pistachio Rice Kheer: Indulge in the rich and aromatic flavors of this traditional Indian rice pudding, enhanced with the exotic notes of cardamom and the crunch of pistachios. This creamy dessert is a celebration of textures and flavors, perfect for any festive occasion.

Pumpkin Spice Oatmeal: Embrace the cozy flavors of fall with this creamy oatmeal recipe, featuring the warm spices of pumpkin pie. Topped with a dollop of coconut cream and a sprinkle of pecans, this dish is a comforting and nutritious way to start your day.

Chai-Spiced Sweet Potato Pudding: Experience the velvety smoothness of sweet potatoes blended with the aromatic spices of chai. This pudding is a delightful fusion of sweet and spice, topped with a dollop of coconut whipped cream and a sprinkle of toasted nuts for added texture.

Appetizers and Main Courses to Serve with This Vegan Rice Pudding Recipe

Appetizers:

Stuffed Mushrooms: Delight your guests with these Stuffed Mushrooms that are bursting with flavor. The mushroom caps are filled with a savory mixture of breadcrumbs, garlic, and herbs, then baked to perfection. The golden crust on top adds a delightful crunch, while the juicy mushrooms provide a satisfying bite. Serve these as a warm appetizer to start your meal on a high note.

Bruschetta: Transport your taste buds to Italy with this classic Bruschetta. Fresh tomatoes, basil, and garlic are combined and spooned onto toasted baguette slices. The olive oil and balsamic vinegar drizzle add a rich, tangy flavor that complements the crisp bread and juicy toppings. This appetizer is perfect for a light and refreshing start to any meal.

Main Courses:

Spicy Chickpea and Spinach Curry: For a hearty and flavorful dish, consider a Spicy Chickpea and Spinach Curry. This vegan delight combines protein-packed chickpeas with nutrient-rich spinach, all simmered in a fragrant tomato-based sauce. The key to this dish is the blend of spices, including cumin, coriander, and turmeric, which infuse the curry with a warm, earthy flavor. A touch of coconut milk adds creaminess, while a squeeze of lemon juice brightens the dish. Serve it over a bed of basmati rice or with warm naan bread to soak up every bit of the delicious sauce.

Lentil and Vegetable Shepherd's Pie: For a comforting and satisfying meal, try a Lentil and Vegetable Shepherd's Pie. This plant-based twist on a classic features a savory lentil filling loaded with carrots, peas, and mushrooms. The filling is seasoned with thyme, rosemary, and a splash of red wine for depth of flavor. Topped with a creamy mashed potato crust, this dish is baked until golden and bubbly. The result is a hearty, wholesome meal that's perfect for a cozy dinner. Pair it with a simple green salad for a complete and balanced meal.

Why trust this Creamy Chai-Spiced Vegan Rice Pudding Recipe:

This creamy chai-spiced vegan rice pudding recipe is a delightful blend of aromatic spices and rich coconut milk. The use of jasmine rice ensures a fragrant and tender base, while the combination of cinnamon, ginger, and cardamom creates a warming, comforting flavor profile. The recipe is meticulously crafted to achieve the perfect consistency and sweetness, making it a trustworthy and satisfying dessert. Plus, it's vegan-friendly, ensuring inclusivity for all dietary preferences.

Want to share your experience making this Creamy Chai-Spiced Vegan Rice Pudding or discuss tips and variations? Join the conversation in our Recipe Sharing forum!

FAQ:

Can I use a different type of rice for this recipe?

Yes, you can use other types of rice like Arborio or Basmati, but keep in mind that the texture and cooking times might vary. Jasmine rice gives a nice fragrance and texture to the pudding.

Can I substitute the coconut milk with another plant-based milk?

Absolutely! You can use almond milk, soy milk, or oat milk. Just note that the flavor and creaminess might change slightly.

How can I make this recipe sugar-free?

You can replace the brown sugar with a sugar substitute like stevia, erythritol, or monk fruit sweetener. Adjust the amount to taste since these substitutes can be sweeter than sugar.

How long does this rice pudding last in the fridge?

The rice pudding can be stored in an airtight container in the fridge for up to 4-5 days. Just give it a good stir before serving.

Can I serve this rice pudding warm instead of cold?

Yes, you can serve it warm if you prefer. Just reheat it gently on the stove or in the microwave, adding a bit more coconut milk if it has thickened too much.