Creamy Chai Spiced Rice Pudding (Vegan, Healthy)

Creamy Chai Spiced Rice Pudding recipe made with almond milk, chai spices, and sweetened with maple syrup. So cozy for winter! Vegan, gluten-free, healthy! This dessert is not only easy to make but also a delightful twist on a classic favorite.

There’s nothing quite like the warm and comforting embrace of a bowl of rice pudding when the weather turns cool. But why settle for plain old rice pudding when you can elevate this already perfect dessert to a whole new level of flavor?

Ladies and gentlemen, Chai Spiced Rice Pudding! It’s an incredible fusion of creamy rice pudding and the aromatic, spicy goodness of chai.

This dessert is a perfect blend of sweet, spicy, and creamy, making it the perfect treat for chilly evenings or any indulgence. So, are you ready for the warm and fuzzies all over? Me too. LET’S DO THIS!

What Are The Spices In This Vegan Rice Pudding Recipe?

I prefer vegan chai lattes over the popular pumpkin spice latte. Chai is a blend of cinnamon, cardamom, ginger, allspice, cloves, and nutmeg.

For me, Chai spice is more than a culinary ingredient; it’s a sensory experience that wraps you in a comforting, aromatic hug, leaving you feeling snug and content.

The coziness and warmth of chai spice remind us to slow down, savor, and appreciate the simple joys that make life truly special. (Yes, I tend to get a little sentimental when talking about food.)

Ingredients You’ll Need For This Recipe

For this tantalizing Chai Spiced Rice Pudding, here’s all you need:

• 1 cup of cooked brown rice
• 2 cups of unsweetened almond milk or dairy-free milk of choice
• ¼ cup of maple syrup
• 1-2 teaspoons of DIY chai spice blend (cinnamon, cardamom, ginger, allspice, cloves, and nutmeg)
• Optional: 1 tablespoon of cornstarch (for thickening)

A detailed list of exact amounts and instructions are in the recipe card down below this post.

How Do You Make Vegan Rice Pudding?

Follow these simple steps to the easiest, best, and healthiest Chai Spiced Rice Pudding:

1. Combine the Ingredients: Add all ingredients except cornstarch to a medium-sized saucepan and whisk everything together.
2. Simmer: Bring the mixture to a simmer over medium-high heat. Then, reduce the heat and allow everything to simmer for 15 minutes. Don’t stir while the mixture is simmering. Be sure and lower the temperature if it begins to boil rapidly.
3. Thicken the Pudding: Mix the cornstarch with three tablespoons of water in a small bowl and stir until it’s well combined. Slowly pour into the rice pudding mixture, stirring constantly. Continue to cook over low heat, stirring frequently, until the pudding thickens to your desired consistency.
4. Chill (optional): Remove from the heat, transfer the rice pudding into a bowl, and place it in the fridge for at least 2 hours to chill. NOTE: You can enjoy the rice pudding right away, but I believe it tastes best once it has had time to chill.
5. Add Variations: If you’d like to incorporate one of the variations mentioned above (chocolate chips, raisins, or date caramel), do so at this stage by gently folding them into the pudding mixture or topping.
6. Serve and Enjoy: Spoon it into individual serving bowls, garnish as desired, and enjoy!

What Are Some Flavor Variations For Rice Pudding

Enhance your Chai Spiced Rice Pudding with these delightful variations:

• Chocolate Chip Delight: Add ½ cup of chocolate chips to the pudding mixture while it’s still warm. The chocolate will melt and create a creamy, indulgent twist.
• Raisin Infusion: If you love raisins’ sweet and chewy goodness, toss in ½ cup of raisins into your pudding. They’ll plump up as the pudding cooks, adding bursts of sweetness in every bite.
• Date Caramel Drizzle: Elevate your dessert by preparing a simple date caramel sauce. Blend 5-6 pitted dates with ¼ cup of hot water until smooth. Drizzle this luscious date caramel over your Chai Spiced Rice Pudding just before serving for an extra layer of sweetness and depth of flavor.
• Depth of Flavor: For an extra element of flavor, add one teaspoon vanilla extract to the pudding while it cooks.
• Pepper: It sounds weird, but a sprinkle of black pepper on top of this rice pudding right before you serve it brings out the other warming spices.

How To Serve Vegan Rice Pudding

Give this chai-spiced rice pudding time to chill for a bit in the fridge (at least 2 hours). You don’t have to do this, but it helps the flavors to meld into one another.

Once it’s chilled, I like to stir in a little almond milk for creaminess and spoon it into little mason jars. Then sprinkle with a pinch of the chai spice blend, add some chopped nuts, and garnish by inserting a cinnamon stick into the pudding.

Can You Freeze Chai Spiced Rice Pudding

Yes! Pack the rice pudding in a freezer-safe container for up to two months. When you’re ready to enjoy, simply let it thaw overnight in the refrigerator and add a ¼ cup of dairy-free milk if needed to thin it out.

How Long Does Rice Pudding Last In The Fridge?

If you have any leftovers (which is not likely), store your Chai Spiced Rice Pudding in a covered container in the refrigerator. It should stay fresh for up to 3-4 days. You can reheat it in the microwave or on the stovetop with a splash of almond milk to restore its creamy texture.

FAQ

Tips

• Customize the Spice Level: Adjust the amount of chai spice blend to suit your taste. If you like it milder, use less; for a spicier kick, add a bit more.
• Use Leftover Rice: This recipe works best with already-cooked rice that’s been in the fridge for at least a couple of hours. If you plan on cooking rice specifically for this recipe I would suggest making it and then letting it chill for at least a couple of hours.
• Enhance Your Flavor Experience: Try tossing in some star anise and a cinnamon stick while everything is heating up. It adds a very nice essence and aroma to the rice pudding. Just be sure to remove it before spooning it into a serving dish.
• Coconut Milk: If you want an extremely creamy texture and don’t mind the calories, use full-fat coconut milk instead of almond milk.
• Texture Control: The thickness of your pudding is entirely up to you. If you prefer it thicker, simply add a bit more cornstarch paste during cooking. For a thinner consistency, use less cornstarch.
• Toppings: Get creative with your toppings! Try a dollop of vegan whipped cream, a drizzle of caramel sauce (like the date caramel mentioned above), or a handful of chopped nuts for extra texture and flavor. A light sprinkle of coarse sea salt is also very nice and compliments the sweetness of the pudding.

More Vegan Desserts You Have To Try!

Be sure and try these delicious vegan recipes that are perfect for the cool weather and the holidays.

If you try this recipe, be sure and let me know! Leave a comment, rate it, and tag a photo @shaneandsimplecooking on Instagram. Warm wishes and kisses 🍁