Jasmine Tea Rice Pudding
This is a regular rice pudding with subtle hint of jasmine tea to make it even more delicious. Prep time: 10 min. Cook time: 1 hour1 h 2
- 3 1/2 c. milk
- 1/3 c. uncooked rice (not instant)
- 1/4 c. sugar
- 1/4 tsp. vanilla extract
- 1/3 c. raisins (optional)
- jasmine tea: loose and brewed
- cinnamon (optional)
Put milk, rice, and sugar (and raisins) in a large saucepan. Fill a tea ball with jasmine tea and place in the saucepan. Bring the mixture to a boil.
Reduce heat and simmer, stirring occasionally and removing milk skin as needed.
When most of the milk is absorbed (could take up to an hour depending on the type of rice), remove tea ball. Add vanilla extract and 1 tsp. of jasmine tea. Stir well.
When rice is sticky, pour mixture into 4 custard cups. Sprinkle with cinnamon if desired.