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Chai Red Rice Pudding

Oatmeal is one of our go to breakfasts, with good reason. It’s easy, it’s cheap, it’s healthy, especially if you add spices, fruit, and any other toppings like flax and chia seeds.

I like to mix it up with my grains though!  I’ve done that in the past with millet in my Pumpkin Millet Bowl, I’ve tried quinoa flakes in Zucchini Bread Porridge, and I’m doing it again now with rice!

Monday we did some awesome meal prepping… big batches of rice, beans, broth, boiled eggs, cut up veggies, etc. When I saw all that rice and told my husband about my rice pudding for breakfast idea, he was not into it.  He wanted a smoothie instead, and I AM a smoothie lover… so we had smoothies.

The next day I made this without asking him, served it to him, and he LOVED it!  😛

Perfectly spiced with chai-inspired spices, great to start your morning with on a chilly day!


The secret in making this for breakfast is to cook the rice ahead of time.  Sure, it might be better if you cooked the rice with the milk and spices, but I was being practical here.  There is no way I have an hour to cook breakfast on most days!

You can make this with any kind of rice.  Just how I mix up my grains, I also mix up the type of rice I buy. Right now I’m rocking out with red rice (this is the one I bought).  If you haven’t tried red rice though, I encourage you to give it a try!  It has a wonderful flavor and chewiness to it, as well as health benefits.  It has way more antioxidants than brown rice (10 times more!) The rice’s red color is provided by anthocyanins, which can aid in cardiovascular disease, cancer, and diabetes. (source).

Simply combine all ingredients in pot, and cook until it is all deliciously combined, and the milk has cooked down a bit.

Serve up in bowls with an extra sprinkle of cinnamon and additional raisins if you wish!

Yes, please!

I would like to say that this is kid approved, and it probably IS, but not by my kid… She requested “plain rice” both times I’ve made this so far, haha. 😉

Chai Red Rice Pudding
Serves: 3 servings
Cook time:
Total time:
Using antioxidant-rich rice cooked the day before, this breakfast comes together in no time! Creamy and spicy, you will love this (vegan) warm breakfast on a chilly day!
  • 2 cups cooked red rice
  • 2 cups homemade cashew milk
  • 3 tbsp. maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ⅛ tsp cardamom
  • ⅛ tsp cloves
  • ⅛ tsp ginger
  • ⅛ tsp salt
  • ¼ cup packed raisin/date mixture*
  1. Combine all ingredients in pot and stir to combine.
  2. Heat through and continue cooking until the milk cooks down and it reaches the desired consistency (about 10-15 minutes).
  3. Top with additional cinnamon and raisins if you wish.
  4. Enjoy!
I prefer a mix of raisins and dates. Feel free to use one or the other, whatever you happen to have on hand.

If you like a strongly spiced flavor, increase the cardamom, cloves, and ginger to ¼ tsp each instead of ⅛ tsp.


I’d love to hear from you! What is your favorite grain to have for breakfast? 

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