Vanilla Chai Rice Pudding with Candied Pecans
Equipment
- Medium saucepan
- Small baking sheet
- Wooden spoon
Ingredients
- 1 cup arborio rice
- 4 cups whole milk
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1 cup pecan halves
- 2 tablespoons brown sugar
- 1 tablespoon butter
- Pinch of salt
Instructions
- Combine the rice, milk, granulated sugar, cinnamon, cardamom, ginger, and salt in a medium saucepan. Bring the mixture to a gentle simmer over medium heat, stirring often.
- Reduce the heat to low and cook for 20 minutes, stirring every few minutes until the rice absorbs most of the liquid and turns creamy. Remove the pan from the heat and stir in the vanilla extract.
- While the pudding simmers, preheat the oven to 350 degrees. Toss the pecans with the brown sugar, butter, and a pinch of salt on a small baking sheet. Spread them in a single layer and bake for 10 minutes, stirring once halfway through.
- Spoon the warm pudding into bowls and scatter the candied pecans over each serving.
Notes
Make the pudding a day ahead and reheat it gently with a splash of milk to loosen the texture. If you prefer less sweetness, reduce the brown sugar on the pecans by half. Store leftovers in the fridge for up to three days and add fresh pecans just before serving to keep them crisp.
Course: Dessert
Cuisine: American
Equipment: Medium saucepan, Small baking sheet, Wooden spoon
Cuisine: American
Equipment: Medium saucepan, Small baking sheet, Wooden spoon