Chai Spiced Rice Pudding
The one saving grace of winter is being able to enjoy cozy comfort foods without any guilt. Like this chai spiced rice pudding. It has the flavors of a warming cup of chai and the sweet richness of traditional rice pudding. For a luscious texture, I recommend using a rice that is labeled medium- grain rice, which has the perfect amount of starch to thicken the pudding while keeping it creamy but not sticky.

While this pudding is sweet enough for dessert, it’s healthy enough for breakfast. Your options for topping are endless, but I love something crunchy like toasted nuts for a contrast in textures. It’s also fabulous with stewed plums or the Roasted Grapes.
Servings Prep Time
4Servings 5Minutes
Cook Time
Servings Prep Time
4Servings 5Minutes
Cook Time
  • 1cup medium-grain rice
  • 1 1/2cups unsweetened plain almond milkor other nondairy milk (use soy or oat milk for a nut-free option)
  • 1cup canned full-fat coconut milkwell stirred
  • 1cup Water
  • 1tsp pure vanilla extract
  • 1/8tsp kosher salt
  • 2tsp ground cinnamon
  • 1tsp ground ginger
  • 1/2tsp ground cardamom
  • 1/2tsp freshly gratedor ground nutmeg
  • 1/8tsp ground cloves
  • 2tbsp no-added-sugar almond butter
  • 1tbsp pure maple syrupor coconut sugar
  • 4 soft Medjool datespitted and roughly torn into pieces
  • 1 bunch of seedless grapes
  • olive oil
  • Kosher salt or sea salt
  • leaves fresh thyme
  1. If making the roasted grapes, preheat the oven to 450ºF.
  2. Make the rice pudding: Place the rice, almond milk, coconut milk, water, vanilla, salt, cinnamon, ginger, cardamom, nutmeg, cloves, almond butter, maple syrup, and dates in the Instant Pot and stir to combine.
  3. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting at high pressure and set the cook time to 10 minutes.
  4. Meanwhile, prepare the roasted grapes: Spread the grapes out on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and thyme leaves and gently toss with your hands. Bake until the grapes just begin to burst, 8 to 9 minutes.
  5. Once the 10-minute timer on the Instant Pot has completed and beeps, allow a natural pressure release for 5 minutes and then switch the Pressure Release knob from Sealing to Venting to release the remaining steam.
  6. Open the pot and stir the rice pudding thoroughly. There may be some extra liquid on top, but once you stir it, the liquid will incorporate into the rice and thicken up. Transfer the rice pudding to bowls and serve each bowl with the roasted grapes, if desired.
Recipe Notes

gluten-free, nut-free option, soy-free, refined sugar-free