Chai latte rice pudding

A delicate and fragrant rice pudding, lightly flavoured with Assam tea and Indian spices. 

  • Preparation time: 10 minutes
  • Cooking time: 90 minutes
  • Total time: 1 hour 40 minutes 60 minutes 40 minutes

Serves: 4


2 Twinings Bollywood Chai Latte teabags
600ml semi-skimmed milk
100g short grain rice
50g golden caster sugar
1 tsp vanilla extract
1 cinnamon stick
50g shelled pistachios, roughly chopped
50g ready-to-eat dried apricots, roughly chopped 


1. Preheat the oven to 150°C, gas mark 2. Place two teabags in a saucepan and pour over 150ml boiling water. Leave to infuse for 5 minutes, then lift out and discard the teabags.

2. Stir in the milk, rice, sugar, vanilla extract and cinnamon stick, and bring to a simmer. Pour the mixture into a 1-litre ovenproof dish and bake for 90 minutes until the rice is tender and the liquid absorbed. Stir and remove the cinnamon stick.

3 Scatter over the chopped nuts and apricots, and serve warm immediately, or leave to cool and chill until ready to serve.