This delicious and classic dish is cooked on the stovetop to make a creamy dessert and/or breakfast that is flavoured with chai tea spices, such as cinnamon, cloves and tea.


Bring water to a boil in a medium saucepan over medium-high heat along with the chai tea bag. Stir rice into boiling water. Remove the tea bag and set aside for later use. Reduce heat to low, cover and simmer for 15 minutes. Remove from heat and set aside for 5 minutes, making sure to keep the lid on.

In a clean saucepan combine cooked rice, tea bag, cinnamon, cloves, coriander, 1 ½ cups (375 mL) milk, honey and salt. Cook on medium and continue stirring until thick and creamy, about 15 minutes. Remove tea bag. Stir in remaining ½ cup (125 mL) milk and beaten egg. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and raisins (optional).

Tip: If you don't have a chai tea bag, make your own chai tea mix at home! Chai tea recipe: 1 black tea bag, 1 tsp (5 mL) cinnamon, ¼ tsp (1 mL) ground cloves, ¼ tsp (1 mL) ground coriander, 1 tbsp (15 mL) sugar.

Brought to you by: Egg Farmers of Ontario