Chai tea spiced slow-baked rice pud­ding

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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.

Serves 6.

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