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!
- 1cinnamon stick,(3-inches)
- 1whole star anise
- 1cupjasmine rice
- 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
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!
- *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.
- 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
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