Notes: I bought this seasoning "Chai Spice" about a year back and haven't had a chance to use it. Turns out this pudding was the perfect opportunity. Additionally... I had really screwed up a Sweet n Sour Chicken recipe (I won't even dignify it by posting it ... I'd give it a 0 of 5) and had all this leftover rice... hence the rice pudding.
Ingredients:
1/4 teaspoon table salt
1 cup medium-grain rice (white), or long grain white rice
2 1/2 cups whole milk
2 1/2 cups half-and-half
2/3 cup granulated sugar
1 1/4 teaspoons vanilla extract
1/2 tsp Chai Spice
Directions:
1. Bring 2 cups water to boil in large, heavy-bottomed pot (at least 3 quarts) or small soup kettle (4 to 5 quarts). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 minutes.
2. Add milk, half-and-half and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer. Cook uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.
3. Remove from heat and stir in vanilla extract. Cool and serve at room temperature or chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.)
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