Rice pudding is an international dish. I like the idea of Risotto infused with Chai spice and cherries. Sometimes I add pistachios to the mix. Yes, another Chai tea recipe!!
1 T unsalted butter
1 1/2 c Arborio rice
1/3 c sugar
1 t. salt
5 cups chai tea brewed (6 bags or 5 Tablespoons loose tea)
2 T dried cherries
2T chopped pistachios (optional)
Makes 4-6 servings
Place a 2-quart saucepan over medium-low heat. Melt the butter in the saucepan. Stir the rice into the butter to coat. Add the sugar and salt. Pour 3/4 c of the chai tea into the pan and stir for 10 minutes or until the liquid has been absorbed. The risotto will take about an hour to cook, so expect to stir! Add 3/4 c of the chai tea at 10-minute intervals stirring all the while. As you near the hour, the risotto will thicken and become creamy. Turn off the heat. Stir in the dried cherries and pistachios. Enjoy.
Sometimes I add small diced crystalized ginger to the mix as well. I also like to add raisins or cranberries instead of the cherries. The pistachios and dried fruit look like jewels in the rice. Experimenting is half the fun, then comes the eating!