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Maple Chai Jasmine Rice Pudding


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Rate this recipe 4.5/5 (8 Votes)
Maple Chai Jasmine Rice Pudding 1 Picture


  • 2 cups milk, divided
  • 1 1/2 cups water
  • 4 TBSP Maple Moose Chai Tea Mix (found at World Market)
  • 1/4 teaspoon Pink sea salt
  • 1 cup uncooked jasmine rice
  • 1 cup sweetened condensed milk
  • 1/4 cup raisins
  • 2 large egg yolks
  • chopped pistachios (for garnish)
  • 1/2 teaspoon grated orange zest (for garnish)


Preparation time 20mins
Cooking time 20mins


Step 1

Combine 1 cup milk, 1 1/2 cups water, chai, and salt in a large saucepan; bring to a boil.
Lower heat to Medium.
Stir in rice.
Cover and simmer for 10 minutes.

IN A SEPARATE BOWL...Combine remaining 1 cup milk, condensed milk, raisins, and egg yolks, stirring well with a whisk.

Temper your eggs, by gradually adding half of hot milk (and rice) mixture to egg yolk and condensed milk mixture, stirring constantly with a whisk.
Return combined milk mixture to pan.
Cook 10 minutes or until mixture is thick and rice is tender, stirring constantly.
Remove from heat.
Garnish with chopped pistachios and orange zest.


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