This is not the traditional rice pudding from your childhood. The addition of fragrant chai and earthy ginseng modernize this creamy classic making it a welcome addition to your breakfast or dessert table. Dust with ground cinnamon before serving.
Recipe courtesy of Egg Farmers of Ontario
Prep Time: 10 minutes
Cook Time: 35 minutes
2 cups (500 mL) water
1 chai tea bag
1 cup (250 mL) dry 15-minute brown rice
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) Canadian ginseng root powder
¼ tsp (1 mL) ground cloves
¼ tsp (1 mL) ground coriander
2 cups (500 mL) milk, divided
¼ cup (60 mL) honey
Pinch of salt
1 egg, beaten
1 tbsp (15 mL) butter
1 cup (250 mL) raisins (optional)
In a medium saucepan over medium-high heat, bring water and tea bag to a rolling boil for 1 minute. Remove tea bag and set aside for later use. Stir rice into boiling water. Reduce heat to low, cover and simmer for 15 minutes. Remove from heat and set aside for 5 minutes; do not remove the lid.
In a large saucepan over medium heat, combine cooked rice, reserved tea bag, cinnamon, ginseng, cloves, coriander, 1½ cups (375 mL) milk, honey and salt. Stir until thick and creamy, about 15 minutes. Remove tea bag. Gradually stir in remaining ½ cup (125 mL) milk and beaten egg. Cook 2 minutes, stirring constantly. Remove from heat; stir in butter and raisins (optional). Cool and serve for dessert or a decadent breakfast.
Takes this recipe up a notch by topping with candied nuts, dried fruits, lemon curd, candied ginseng, brown sugar, or whipped cream.