Chai Rice Pudding

Subtitled, “Wait! Don’t eat that Cardamon Pod!”.

Deeply satisfied with my rice cooker, I happily make rice several times a week. Sometimes I get over zealous and make too much rice.

For the last two days I’ve had left over rice in the fridge, staring me in the eye every time I open the door, mind-melding with me and telling me to “Do something useful with me! I was not grown to be thrown out!”.

Tonight I listened to the rice, and made a rice pudding. A regular old rice pudding, but then I thought, “Chai Rice Pudding!”.

This is what I did:

1.5 cups cooked white rice
1.5 cups milk
Slightly less than 1/4 cup sugar (could have gone way-lesser – my teeth sang like a musical saw)
Knob of butter
A handful of raisins
Cinnamon (a bit less than a tsp – or to taste)
Cardamon Pods (more than two, less than four – or to taste)
Cloves (more than three, less than five – or to taste)
Vanilla (just a scant amount)

I tossed it all in a pot and simmered on the stove for about 25 – 30 minutes. Stir often.

IMPORTANT: Remove the cloves and cardamon pods. If you used dark raisins, this could be more difficult than it sounds. Someone could lose a tooth on those pods.

Chai Rice Pudding – with bits of spice things removed.

Cardamon pods and cloves safely removed from the rice pud. Only a few rice grains were sacrificed.