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Chai latte rice pudding
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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.
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