Chai Rice Pudding

  • 2MINS
  • 3HR
  • 136KCAL

NutritionPer Serving

  • Calories136
  • Carbs30g
  • Protein3g
  • Fat2.1g
  • Saturates0.2g
  • Sugars0.5g

Chai Rice Pudding - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

Masala chai (pronounced like ‘eye’ with a ‘ch’ in front) is a spiced tea drink that’s common in homes across India, but even Western coffee shops have cottoned on to this delicious, warming drink as its popularity has grown. We love the light spice and creamy flavour, so why limit chai to only during a coffee break?

We’ve used unsweetened almond milk in this Chai Rice Pudding recipe which is easy to get hold of and creates a wonderfully silky, rich flavour without the calories of using full fat milk or cream.

Chai Rice Pudding works great as a dessert, but there’s nothing stopping you having this for breakfast or supper on a chilly day, too!

 What diets is Chai Rice Pudding suitable for?

This Chai Rice Pudding recipe is suitable for vegan, vegetarian, dairy free and gluten free diets.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chai Rice Pudding recipe?

  • You need to count 3 Points per portion of this Chai Rice Pudding recipe if you’re on WW Green.
  • You need to count 3  Points per portion of this Chai Rice Pudding recipe if you’re on WW Blue.
  • You need to count 3 Points per portion of this Chai Rice Pudding recipe if you’re on WW Purple.

Do you need any special ingredients to make Chai Rice Pudding?

All of the ingredients should be super easy to get your hands on at most supermarkets. You can find unsweetened almond milk in the UHT milk aisle or in the chilled ‘free from’ aisle.

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A slow cooker is fab for this recipe so you can leave it bubbling while you crack on with other things – it is a kitchen essential!

If you can’t find chai teabags in the smaller shops, you can get them on Amazon

How many calories are in Chai Rice Pudding?

There are 136 calories per portion in this Chai Rice Pudding, which means it falls into our Everyday Light category.

This Chai Rice Pudding is perfect if you’re following a calorie-controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

 

In the Slow Cooker

Step 1

In a saucepan add the milk, teabags and vanilla. Simmer over a medium heat for 10 minutes, until the milk begins to bubble.

Step 1 pinchofnom.com

Step 2

Remove from the heat before it begins to boil and leave for 15 minutes for the teabags to infuse the milk. When it’s ready, it should look like very milky tea and smell like a chai latte.

Step 3

Remove the tea bags from the milk and discard.

Step 3 pinchofnom.com

Step 4

Pour the milk into the slow cooker with the rice. Cook on high for 3 hours, stirring every hour, until the rice has absorbed most of the liquid and has a creamy consistency.

Step 4 pinchofnom.com

Step 5

Stir in the sweetener to taste and serve with a sprinkle of ground cinnamon on top.

Step 5 pinchofnom.com

On the Hob

Step 1

In a saucepan add the milk, teabags and vanilla. Simmer over a medium heat for 10 minutes, until the milk begins to bubble.

Step 2

Remove from the heat before it begins to boil and leave for 15 minutes for the teabags to infuse the milk. When it’s ready it should look like very milky tea and smell like a chai latte.

Step 3

Remove the tea bags from the milk and discard.

Step 4

Add the rice to the milk mixture and simmer for approx 45 minutes, stirring often, until the rice has absorbed most of the liquid and has a creamy consistency.

Step 5

Stir in the sweetener to taste and serve with a sprinkle of ground cinnamon on top.

Chai Rice Pudding - Pinch of Nom Slimming Recipes

What could I serve with Chai Rice Pudding?

Chai rice pudding works well alone as a dessert, or as a snack or breakfast. If you’re looking for inspiration, we think it is delicious when served after the following starter, main and accompaniment:

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How do you know when Chai Rice Pudding is cooked?

You should cook this Chai Rice Pudding until the rice has absorbed most of the liquid and has a creamy consistency. This takes around 3 hours in the slow cooker.

You can also cook this in a saucepan on the hob if you can’t wait that long! Simply add the pudding rice to the milk in step 3 and simmer for around 45 minutes, until the rice has absorbed most of the liquid and has a creamy consistency.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Chai Rice Pudding in the fridge?

 Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Chai Rice Pudding in the fridge for approximately 3 days or so.

As we all know you can get food poisoning from eating reheated rice, but it’s not actually the reheating that can cause issues. It is in fact the way that the rice has been stored beforehand where the problem begins.

Rice can contain spores that are resistant to heat and can survive the cooking process.

If cooked rice is left standing at room temperature these spores can grow into bacteria. At this point, the bacteria can be destroyed by reheating the rice thoroughly.

You should remember to do the following if you’re going to keep leftover rice:

  • Cool the rice as quickly as possible (ideally within one hour) then put it in the fridge immediately. You can split larger portions up into smaller batches to cool quicker.
  • Reheat and use any leftover rice (stored in the fridge) within one day.
  • When you reheat any rice, always check it is steaming hot all the way through.
  • Don’t reheat cooked rice more than once.

Can I freeze Chai Rice Pudding?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

As when keeping rice in the fridge, make sure to do the following if you plan to freeze it:

  • Cool the rice as quickly as possible (ideally within one hour) then freeze it immediately. You can split larger portions up into smaller batches to cool quicker.
  • Freeze as soon as the rice is cold.
  • When you reheat any rice, always check it is steaming hot all the way through.
  • Don’t reheat cooked rice more than once.

How do I reheat Chai Rice Pudding?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 1-2 minutes until piping hot.

For more information about reheating rice please take a look at the NHS website.

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Chai Rice Pudding

Fans of the Chai Latte will love this healthy twist on a classic rice pudding!
  • Prep Time
    2 MINS
  • Cook Time
    3 HR
  • KCals 136
  • Carbs 30G
WW Points
  • 3 Green
  • 3 Blue
  • 3 Purple

Ingredients

  • 1 ltr unsweetened almond milk
  • 2 chai teabags
  • ¼ tsp vanilla extract
  • 150 g pudding rice rinsed
  • 6 tsp sweetener or more or less, to taste
  • sprinkle cinnamon to serve

slow cooker

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. In the saucepan add the milk, teabags and vanilla. Simmer over a medium heat for 10 minutes, until the milk begins to bubble.
  2. Remove from the heat before it begins to boil and leave for 15 minutes for the teabags to infuse the milk. When it's ready, it should look like very milky tea and smell like a chai latte.
  3. Remove the tea bags from the milk and discard.
  4. Pour the milk into the slow cooker with the rice. Cook on high for 3 hours, stirring every hour, until the rice has absorbed most of the liquid and has a creamy consistency.
  5. Stir in the sweetener to taste and serve with a sprinkle of ground cinnamon on top.

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