Chai Rice Pudding

By: Augusta Quiñones

Chai Rice Pudding
cuisine icon Cuisine
Asian
cuisine icon Course
Desserts
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
5 servings, anise powder, asian, Augusta Quiñones, cardamom powder, cinnamon powder, desserts, ginger powder, healthy, instant pot, milk, pistachios, pressure cook, rice, roses, salt, to taste, unsweetened almond milk, vegetarian, version use palm or agave honey), white rice

serving icon Servings
5 Servings
Ingredients
  • 1 cup white rice
  • 4 cups unsweetened almond milk
  • 3 tbsp honey (for vegan version use palm or agave honey)
  • 1 tsp cinnamon powder
  • 1 tsp ginger powder
  • ½ tsp cardamom powder
  • ½ tsp anise powder
  • ½ tsp salt
  • Chopped pistachios, to taste
  • Dehydrated roses, to taste
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Add all the ingredients to the Instant Pot® bowl (except for the garnishes).
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 10 Minutes.
  • When done cooking, press Cancel and turn the steam release valve to Venting. Once all the pressure has been released, open the lid of the Instant Pot®.
  • Press Saute and set time to 3 Minutes. Cook, stirring frequently, until the dish has the desired consistency.
  • Optionally, serve garnished with chopped pistachios and crushed rose petals.
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