Chai inspired Rice Pudding

Dessert, Greek, Indian, Rice

Dear Franoula,

Lately its gotten really cold over here, as a result all I want to do, is stay in bed snuggled up under my comforter… instead of running after the early train in the gray and muddy weather that greets me good morning as soon as I open the door!

Last night, after the gym, I felt really tired and was really craving some warm, creamy, comfort food, to make the cold go away… so I went to the super market to look for corn flour to make the arepas you just posted, because I couldn’t stop thinking about how much I wanted to try those. (I ended up getting cornflour, which in the UK is the equivalent to the US corn starch 😦 ) As I was going towards the cheese section to pick up some feta, my eyes fell on a large container of supermarket brand rice pudding. I instantly rethought of my game plan for the night’s cooking and decided that we could have left overs that night… and instead indulge in a little something sweet and milky!

No matter what brand, no matter what city in the world, there is no packaged brand that can make rice pudding as well as when it is made at home. It is my ultimate favorite home comfort food when my Yiayia or Manoula make it, that is so simple in taste, but so soothing.

As I walked back home, I was thinking about how to make this tasty sweetness even better and so I remembered that Chai Tea also makes me feel warm and fuzzy, and as you very well know I have this obsession with all things Indian…  so i combined the part I enjoyed the most: the warm milk and the spices, took out my least favorite part, the black tea… thus was born… CHAI INSPIRED RICE PUDDING!!


  • 4 cups Milk (1 liter)
  • 1/2 cup (120 gr) pudding rice (shortest grain you can find, even sushi rice)
  • 1 cup (240 gr) water
  • 4 tsp corn flour
  • 6 tbsp sugar
  • 1 tsp vanilla
  • 4 cardamom pods
  • 4 peppercorns
  • 3 cloves
  • 1/4 tsp ground ginger
  • 1 cinnamon stick


  1. Place rice with water to boil, over medium high heat.
  2. When rice has absorbed the water, add 3 1/2 cups milk, sugar, cinnamon, cardamom, peppercorns, cloves, and ginger. Dissolve the cornflour in the remaining milk.
  3. Stir the mixture slowly but continuously.
  4. When the mixture thickens (and the liquid has decreased by about 1/3), add the remaining milk with cornflour mixture and the vanilla.
  5. Stir until the mixture is thick and resembles a custard. Remove from heat and serve* with cinnamon sprinkled on top.

*I highly recommend eating it hot, as the spices ask to be served warmed, but it is good served cold also.

I am going to find that flour damn it if it is the last thing I do this weekend!!



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