Numi Rooibos Chai Tea Rice Pudding Topped with Cinnamon, Turmeric, and Pistachios  

Creamy rice simmered in fragrant, warming spices with hints of earthy vanilla.

Makes 5 servings at 4 ounces each 

  • 1 cup basmati rice
  • 4 cups milk
  • 1/8 teaspoon salt
  • 4 bags of Numi Roobios Chai
  • 1/3 cup brown sugar
  • 1 cup heavy cream
  • 1 tablespoon cinnamon, ground
  • 1 teaspoon turmeric, ground
  • 15 each pistachio

Rinse the rice several times until water is clear and then soak for 15-25 minutes and drain.

Bring milk to a simmer, add salt and gently steep chai tea bags in milk on low for 7 minutes. Carefully remove tea bags from milk.

Add rice to chai flavored warm milk and simmer on low heat. Continue to cook and stir frequently until rice is cooked and a thick consistency.

Stir in brown sugar then heavy cream. Mix thoroughly. Remove rice from pot, let cool, and refrigerate until completely cold.

Portion chilled rice pudding and lightly sprinkle with cinnamon, turmeric and top with pistachios.