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Wuyi Oolong Rice Pudding

Myles TeaChef Level 1

Rice pudding with oolong tea, saffron, cardamom, and almonds.

6 h 40 m 2


  • 4 c. milk
  • 1 c. basmati rice
  • 1/3 c. sugar
  • 1/4 c. unsalted, sliced, blanched almonds
  • 1/4 tsp. cardamom (or to taste)
  • 1 tsp. saffron (or to taste)
  • 1 tsp. oolong tea leaves plus a pinch


Finely chop most of the almonds, setting aside some. Dry-toast the rest in a small skillet over medium heat until nicely brown.

In a heavy saucepan, bring the milk to a boil over high heat, stirring constantly to prevent a skin from forming. Reduce the heat to moderate and cook for 30 min., stirring occasionally.

Add the rice and continue cooking, stirring frequently, for another 30 min. until the rice grains have almost disintegrated.

Add the sugar and finely chopped almonds and stir for 15 min. over low heat until the pudding is thick enough to coat the spoon heavily. Meanwhile, brew a small, strong cup of oolong tea, then add both the tea and the leaves to the pudding.

Remove the pan from heat and stir in the cardamom and most of the saffron. Pour the pudding into a shallow baking dish and smooth the top with a rubber spatula. Sprinkle with the toasted almonds and remaining saffron, and refrigerate it for at least 5 hours, or until it is chilled and somewhat firm.

Note: other than the milk and rice, the amount of ingredients you want to use will depend greatly on your tastes. Experiment!

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