Rice Pudding with Chai Spice Saffron Apricots

Indulge in the creamy comfort of Rice Pudding with Chai Spice Saffron Apricots, a luxurious twist on a classic dessert. This recipe elevates traditional rice pudding with a velvety blend of whole milk, heavy cream, and aromatic spices like cardamom and cinnamon, creating a dessert that's rich yet delicately spiced. The standout feature is the topping—soft, syrupy apricots infused with the exotic flavors of saffron and chai tea, adding a fragrant and sweetly spiced contrast. With just 10 minutes of prep and an effortless stovetop method, this dessert is perfect for any occasion. Garnish with chopped pistachios or almonds for a delightful crunch, and serve it warm or chilled for a versatile treat that feels like pure indulgence in every bite.

Nutriscore Rating: 60/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 cup Short-grain rice (such as Arborio)
• 4 cups Whole milk
• 1 cup Heavy cream
• 0.5 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Ground cardamom
• 0.25 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 1 cup Dried apricots, chopped
• 0.5 cup Water
• 2 tablespoons Honey
• 1 piece Chai tea bag
• 0.125 teaspoon Saffron threads
• 2 tablespoons Chopped pistachios or almonds (optional, for garnish)

Directions

Step 1

Rinse the rice thoroughly under cold water until the water runs clear. Set aside.

Step 2

In a medium saucepan over medium heat, combine the milk, heavy cream, sugar, vanilla extract, cardamom, cinnamon, and salt. Stir occasionally and bring to a gentle simmer.

Step 3

Add the rinsed rice to the saucepan. Reduce the heat to low and cook, stirring frequently, until the rice is tender and the mixture has thickened to a creamy consistency, approximately 25-30 minutes.

Step 4

While the rice pudding is cooking, prepare the chai spice saffron apricots. In a small saucepan, combine the chopped apricots, water, honey, and saffron threads. Add the chai tea bag.

Step 5

Heat the apricot mixture over medium heat until it comes to a gentle boil. Reduce the heat to low and simmer for 5-7 minutes, or until the apricots are soft and the liquid has reduced into a syrupy consistency. Remove and discard the chai tea bag.

Step 6

Once the rice pudding is ready, remove it from the heat and let it cool for a few minutes, as it will thicken further upon cooling.

Step 7

Serve the rice pudding warm or chilled in individual bowls. Top each serving with a spoonful of the chai spice saffron apricots.

Step 8

For an optional garnish, sprinkle with chopped pistachios or almonds for added texture and flavor.

Nutrition Facts

Serving size	(1876.3g)

Amount per serving	% Daily Value*
Calories	2687.9

Total Fat 120.0g	0%
Saturated Fat 67.3g	0%
Polyunsaturated Fat 1.1g
Cholesterol 357.1mg	0%
Sodium 1061.9mg	0%
Total Carbohydrate 352.6g	0%
Dietary Fiber 15.7g	0%
Total Sugars 275.3g
Protein 45.0g	0%

Vitamin D 429.4IU	0%
Calcium 1329.4mg	0%
Iron 5.0mg	0%
Potassium 3289.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.4%

Protein: 6.7%

Carbs: 52.8%