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Creamy Golden Monkey Rice Pudding

Cassie Anderson TeaChef Level 1

A simplified pudding, lacking the spices of your traditional rice pudding so the focus is really on the subtle tea flavor.

30 m 2


  • 1 3/4 c. hot water
  • 2 1/2 tbsp. loose Adagio Golden Monkey tea
  • 1 c. jasmine rice, uncooked
  • 1/4 c. heavy cream (divided)
  • 1/4 c. milk
  • 1 egg yolk
  • 3 tbsp. sugar
  • 1 tbsp. honey


Brew the tea in hot water for 10 min. Strain and discard leaves.

Combine rice and brewed tea and cook, covered, on medium-low heat for 10 min., stirring occasionally.

Add 2 tbsp. of cream, and continue cooking at this temperature, uncovered, for 5 more min. Keep a close eye on it at this point so the rice doesn't burn on the bottom.

Remove from heat. Add milk and remaining 2 tbsp. cream. Stir in the egg yolk quickly, then add sugar and honey.

Return to burner and let thicken at a simmer for 5 min. Serve hot!

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