Masala Chai Baked Rice Pudding
Creamy baked rice pudding infused with black tea, cardamom, ginger and cinnamon for a cosy spiced breakfast dessert.
15Prep min
60Cook min
75Total min
Serves 4Serves
IndianCuisine
EasyDifficulty
This masala chai baked rice pudding takes everything you love about a steaming cup of spiced tea and folds it into a warm, comforting pudding. Black tea, cardamom, ginger and cinnamon steep into milk and cream, which then bakes slowly with arborio rice until tender and creamy. It is the kind of dish that bridges breakfast and dessert, equally welcome on a chilly morning or as a cosy evening treat.
Baking the pudding in the oven gives it a gently set, scoopable texture with a lightly golden top. The spices are warm rather than hot, and the tea adds a subtle malty depth that keeps the sweetness in check. Serve it straight from the oven with a little extra milk, or chill it and enjoy cold with fresh fruit.
This recipe is simple enough for a weekend breakfast but special enough for a celebration. It uses everyday pantry ingredients and requires very little hands-on time. The result is a fragrant, creamy pudding that fills the kitchen with the unmistakable aroma of masala chai.
Baking the pudding in the oven gives it a gently set, scoopable texture with a lightly golden top. The spices are warm rather than hot, and the tea adds a subtle malty depth that keeps the sweetness in check. Serve it straight from the oven with a little extra milk, or chill it and enjoy cold with fresh fruit.
This recipe is simple enough for a weekend breakfast but special enough for a celebration. It uses everyday pantry ingredients and requires very little hands-on time. The result is a fragrant, creamy pudding that fills the kitchen with the unmistakable aroma of masala chai.
Ingredients
- 2 black tea bags (or 2 teaspoons loose-leaf black tea)
- 600 ml whole milk
- 200 ml double cream
- 100 g arborio or pudding rice
- 60 g caster sugar
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 2 cm piece fresh ginger, peeled and thinly sliced
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, for greasing
- 2 tablespoons flaked almonds, to finish (optional)
Instructions
- Preheat the oven to 160°C (140°C fan) and lightly grease a 1.5-litre ovenproof dish with the butter.
- In a medium saucepan, combine the milk, cream, tea bags, cardamom pods, cinnamon stick and ginger. Warm over low heat until just steaming, then remove from the heat and leave to infuse for 10 minutes.
- Strain the infused milk through a fine-mesh sieve into a jug, pressing gently on the spices. Discard the tea bags and spices.
- In a large bowl, whisk together the sugar, nutmeg, salt and eggs until smooth. Gradually whisk in the warm infused milk, then stir in the vanilla extract.
- Scatter the rice into the prepared dish and pour the milk mixture over it. Stir gently to combine.
- Bake for 45–55 minutes, stirring once after 30 minutes, until the rice is tender and the pudding is softly set with a golden top. It will thicken further as it cools.
- If using, toast the flaked almonds in a dry pan over medium heat until golden, then scatter over the pudding before serving.
- Serve warm, with a splash of milk if you like a looser consistency.
Cook’s tips
- For a stronger tea flavour, steep the tea bags for 15 minutes instead of 10.
- Stirring the pudding once during baking helps the rice cook evenly and keeps the texture creamy.
- The pudding will thicken considerably as it cools; loosen with a little warm milk when reheating.
- Use whole milk and double cream for the creamiest result; lower-fat alternatives will give a thinner pudding.
Substitutions
- Swap arborio rice for pudding rice or short-grain sushi rice.
- Use coconut milk and coconut cream for a dairy-free version, and replace the eggs with 2 tablespoons cornflour mixed with 2 tablespoons water.
- Replace the black tea with 2 teaspoons of strong chai masala or 1 tablespoon of loose-leaf Assam tea.
- Maple syrup can replace the caster sugar; use 50 ml and adjust to taste.
Storage & reheating
Store leftovers covered in the fridge for up to 3 days; reheat gently with a splash of milk, or enjoy cold.
Frequently asked questions
Can I make this masala chai baked rice pudding ahead of time?
Yes. Bake it up to a day in advance, cool, cover and refrigerate. Reheat in a low oven or gently on the stovetop with extra milk until warmed through.
Can I use a different type of rice?
Arborio or pudding rice works best because it releases starch and gives a creamy texture. Long-grain rice will give a firmer, less creamy result and may need more liquid and baking time.
Is this pudding very sweet?
It is moderately sweet, with the spices and tea balancing the sugar. You can reduce the sugar to 50 g if you prefer a less sweet pudding.
Can I make this dairy-free?
Yes. Use coconut milk and coconut cream instead of dairy milk and cream, and substitute the eggs with a cornflour slurry as noted in the substitutions.
