Chai rice pud­ding

Sunday Tasmanian - Tassie Living - - TASTE -

1 cup ( 200g) ar­bo­rio rice 1 litre milk ½ cup ( 110g) caster sugar 1 vanilla bean, split and seeds scraped 2 chai tea bags dou­ble ( thick) cream, to serve Place the rice, milk, sugar, vanilla bean and seeds and tea bags in a medium saucepan+ over high heat. Bring to the boil, re­duce the heat to low, cover, and cook for 15 min­utes or un­til the rice is just soft. Re­move the lid and cook for a fur­ther 10- 15 min­utes, or un­til thick­ened and creamy. Re­move the tea bags and vanilla bean and serve with the dou­ble cream. Serves 4.

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