It’s starting to feel a lot like fall around here. The days are are getting colder and the air is crisp. To start getting in the full-on autumn mood, I’ve been on SUCH a Chai kick! I have been substituting my morning coffee for a cup of chai and I have not missed coffee one bit. Waking up in the morning and having a large cup of chai warms my soul and makes me feel so cozy. I am obsessed.
Since I’ve been on a chai binge, I’ve been making everything “chai-spiced,” including this Vegan Chai Brown Rice Pudding topped with warm cinnamon oranges. What I love about this dish is that it can serve as either a healthy breakfast or a nutritious dessert- you choose!
What is rice pudding?
Rice pudding is a dessert that usually consists of white rice cooked in milk, sweetened with sugar, and mixed with cinnamon and raisins. I’ve seen variations of rice pudding in Mediterranean, Indian, Mexican, and many other cultures- it’s quite a popular dish!
Brown Rice vs. White Rice
Rice pudding can be made with either white rice or brown rice. When made with white rice, it creates a creamier and more glutinous texture. Brown rice pudding will have a slightly nuttier taste and texture due to it being whole grain. However, brown rice will still get very creamy when simmered long enough.
I chose brown rice because I like to try and stick with whole grains whenever possible in my diet. The brown rice pudding turned out perfectly with a thick creamy texture that reminds me of steel cut oatmeal.
What is “Chai Spice”?
“Chai spice” is the spice blend used to make Masala Chai, which is an Indian black tea made with milk and a variety of spices. Chai spice typically includes:
- Cinnamon
- Ginger
- Cardamom
- Cloves
- Nutmeg
- Black Pepper
When blended together, the spices create an aromatic and delicious flavor that can be added to tea, baked goods, or other desserts.
Tips for making brown rice pudding:
- Make your brown rice ahead of time. This recipe uses cooked brown rice so it would be helpful to make your brown rice a couple hours or up to a day beforehand.
- Stir constantly to make sure the coconut milk, brown rice, and spices are mixing together and nothing is sticking to the bottom.
- Add the maple syrup after the rice has simmered.
- Slice your oranges into wheels. How does one do this? First, place the orange on its side and slice off the top and bottom. Then, stand the orange back up on the flat end (the part you just cut)- it should be stabilized. Use a paring knife to cut down on all sides of the orange, removing the peel without any of the orange. Once the orange is peeled, turn it back on its side and slice into thick wheels.
- Serve warm or at room temperature. Because this is made with full-fat coconut milk, it might solidify a bit when cold. It’s best served at room temperature or warm.
Hope you all are enjoying your start to fall, the best season of all! If you make this recipe, remember to share it with me on instagram, @thenutritionfiend, or on Pinterest, @leangreennutrit.
Vegan Chai Brown Rice Pudding
Ingredients
Vegan Chai Brown Rice Pudding
- 1 1/2 cups Brown Rice cooked
- 1 13.5 ounce can of Coconut Milk full fat
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ginger Powder
- 1/2 teaspoon Cardamom
- 1/4 teaspoon Cloves ground
- Pinch Nutmeg
- Pinch Black Pepper
- 2-3 tablespoons Maple Syrup
- Warm Cinnamon Oranges for topping
Warm Cinnamon Oranges
- 2-3 Oranges peeled and sliced
- 1 tablespoon Maple Syrup
- 1/2 teaspoon Cinnamon
Instructions
Vegan Chai Brown Rice Pudding
- Place the brown rice, coconut milk, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper in a small saucepan
- Bring the rice mixture to a boil over high heat.
- Once it begins to boil, cover and take the heat down to low. Let it simmer for about 25-30 minutes until the rice mixture is thick and creamy.
- Once the rice mixture is thick and creamy, mix in the maple syrup and add more if you like it sweeter.
- Top with the warm cinnamon oranges. Serve and enjoy!
Warm Cinnamon Oranges
- Peel the oranges and slice into rounds.
- Place the oranges, cinnamon, maple syrup, and 2 tablespoons of water into a medium frying pan over medium high heat.
- Heat the oranges until warm (not flaming hot) and stir frequently to mix in the cinnamon and maple syrup to well-coat the oranges.
- Once oranges are warm and coated with the cinnamon and maple syrup, remove from heat and top a few slices on to each serving of the brown rice pudding. Serve and enjoy!
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