Chai Rice Pudding
By :Augusta Quinones
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Course Desserts
Cuisine Asian
Browse Category Desserts
Diet Vegetarian
Cooking Technique Pressure Cook
Home Category Desserts
Cook Time 13 Minutes
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
For Garnish:
  • Chopped pistachios, to taste
  • Dehydrated roses, to taste
Course Desserts
Cuisine Asian
Browse Category Desserts
Diet Vegetarian
Cooking Technique Pressure Cook
Home Category Desserts
Cook Time 13 Minutes
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
For Garnish:
  • Chopped pistachios, to taste
  • Dehydrated roses, to taste
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Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Place the stainless steel inner pot inside the Instant Pot®. Add all the ingredients to the Instant Pot® bowl (except for the garnishes).
  2. 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.
  3. 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®.
  4. Press Saute and set time to 3 Minutes. Cook, stirring frequently, until the dish has the desired consistency.
  5. Optionally, serve garnished with chopped pistachios and crushed rose petals.
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