Chai tea spiced slow-baked rice pudding
110g (½ cup) arborio rice
1 litre (4 cups) full-cream milk
55g (¼ cup) caster sugar
2 English breakfast tea bags
2 cinnamon sticks 7 cardamom pods, lightly crushed
Sea salt flakes
8 black peppercorns
6 whole cloves
25g butter, chopped Whipped cream or pouring cream, to serve (optional) CINNAMON SUGAR 1½ Tbsp caster sugar
2 tsp ground cinnamon
1 Preheat the oven to 120°C (fan-forced). Grease a
1.75-litre (7 cup) capacity rectangular baking dish.
2 Place the rice in the base of the dish. Pour the milk over and stir in the sugar. Add the tea bags, leaving the paper tags outside the dish.
3 Add the spices and a small pinch of sea salt flakes, stirring briefly. Cover the dish with foil and place on a baking tray. Transfer to the oven and bake for 1 hour 10 minutes. Carefully remove the foil, then bake for a further 45-50 minutes. A skin may form on the top; if so, carefully remove the skin, without removing the spices.
4 Dot the chopped butter around the dish. Combine the cinnamon sugar ingredients and sprinkle half over the pudding. Return to the oven and bake for a further
15-20 minutes, or until slightly golden.
5 Gently remove any skin, as well as the tea bags and the spices. Stir and serve the creamy rice in bowls, with extra cinnamon sugar and cream, if desired.