Earl Grey Rice Pudding Recipes

EARL GREY RICE PUDDING

Steps:

• In a small pot, heat water and steep earl grey tea for several minutes. Remove the earl grey tea bags and set the tea aside for now.
• In a medium sized pot, combine the rice and earl grey tea over medium heat until simmering. Lower the heat to medium low and cook until the rice is almost done cooking, about 20 minutes. Add milk, granulated sugar, and salt, and continue to cook for another 20 minutes or so. If the pudding looks too thick or dry, add more milk until desired consistency.
• In a small bowl, whisk together the rest of the milk and the egg until combined. Add a fourth cup of the hot rice to the bwol and whisk until combined. The hot rice tempers the egg so that it doesn't cook when added to the pot.
• Slowly pour the egg mixture into the pot and continue to cook until it reaches the desired consistency. Add more sugar and vanilla extract if desired.
• Serve this earl grey rice pudding warm or cold. Drizzle more milk on top if desired.

EASIEST RICE PUDDING

Steps:

• In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
• Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.

EARL GREY CHIA PUDDING

Steps:

• Bring almond milk to a boil in a saucepan; add tea bag. Remove saucepan from heat and allow tea to steep, about 5 minutes. Remove and discard tea bag.
• Mix chia seeds, vanilla extract, and brown sugar together in a bowl; stir into the almond milk mixture. Pour almond milk mixture into small bowls and top each with maple syrup. Cover and refrigerate until set, 8 hours to overnight.