Vanilla Bean Chai Rice Pudding

Beautiful food photography: a serving dish of creamy rice pudding infused with vanilla chai tea. Recipe made using Tetley Vanilla Bean Chai tea.

We’ve updated the classic creamy rice pudding using our Vanilla Bean Chai Tea for a quick and simple dessert.

Preparation time: 5 minutes
Cook time: 30 minutes
Total time: 45 minutes
Difficulty: Low
Serves: 4


Rice Pudding

  • 3 cups (750 mL) 2% milk
  • 1 cup (250 mL) 35% whipping cream
  • 8 Vanilla Bean Chai Tea tea bags
  • 2/3 cup (150 mL) basmati rice
  • 1/3 cup (75 mL) granulated sugar
  • Pinch of salt


  • 1 cup (250 mL) finely chopped mango
  • 1/4 cup (60 mL) chopped unsalted pistachios


Rice Pudding

  1. Pour milk and cream into a medium saucepan set over medium heat. Bring to a simmer.
  2. Add tea bags.
  3. Remove from heat.
  4. Steep, covered, for 5-8 minutes.
  5. Carefully squeeze the tea bags to release as much liquid as possible. Discard.
  6. Stir in rice, sugar, and salt; bring to a simmer.
  7. Cook over medium heat, stirring often, for 30-35 minutes or until rice is soft and very tender.
  8. Let it stand for 10 minutes.
  9. Serve warm or cold.
  10. Divide among 4 dishes.
  11. Garnish with mango and pistachios.



Per serving: 325 calories, 25 g fat, 90 mg cholesterol, 181 mg sodium, 44 g carbohydrates, 2 g fibre, 32 g sugar, 10 g protein.