Chai-Spiced Rice Pudding


1 cup white rice (arborio or jasmine)
2 cups water
1 14-ounce can full-fat coconut milk
3 tablespoons maple syrup
1 teaspoon ground cinnamon
½ teaspoon ground cardamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt


  • In a medium saucepan, add the white rice and water and bring to a boil over high heat. Once boiling, lower heat to a simmer and cover.
  • Simmer until water is completely absorbed, about 15-20 minutes. 
  • To the cooked rice, add coconut milk, maple syrup, cinnamon, cardamon, ginger, cloves and salt and bring to a simmer over medium heat. Stir occasionally until mixture is thick and creamy, about 10-15 minutes. 
  • Let the rice pudding cool for at least 10 minutes. Can be served warm or chilled.