Vanilla Chai Spiced Rice Pudding
We love the versatility of this Vanilla Chai Spiced Rice Pudding recipe from @its_time.to.eat. Made in the Panasonic HL151 Induction Heat Rice Cooker, this simple set-and-forget, one-pot recipe can be enjoyed hot or cold, and without the chai spice if you prefer a more traditional rice pudding.
Ingredients
- 1 cup*Arborio rice 150g *Use the measuring cup provided with the rice cooker.
- 3 cupsfull cream milk 750mL
- 0.33 cupcaster sugar 60g
- 1vanilla bean split & seeds scraped out
- 1cinnamon quill
- 7cardamom pods
- 7whole cloves
- 5black peppercorns
- 2star anise
- 3slices ginger 18g
- 1 knob ofbutter
Steps
1) Add all ingredients (except the butter) into the inner pot and stir evenly to distribute the sugar and spices amongst the rice and milk.
2) Close the lid of the rice cooker and select ‘Congee/Soup’. Press Start.
3) One hour later, your rice cooker will chime. Open the lid and add in a knob of butter. Stir to melt through.
4) Remove the spices from the rice pudding and serve warm with a dusting of cinnamon powder (optional) or distribute into individual bowls and chill in the fridge to serve cold.
