Vegan Chai Rice Pudding

  • Category: Desserts

  • Difficulty: Easy

  • Servings: 4 oz

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This naturally sweetened rice pudding recipe intertwines the exotic flavors of Chai with the nutritious benefits of brown rice. Brown rice provides a hearty dose of magnesium and fiber, both of which help regulate blood sugar, support weight loss, and promote the elimination of toxins. This rice pudding doubles as a comforting and pleasing dessert that is also perfect for breakfast or a snack.


  • 1 cup brown jasmine rice (any grain rice will work)
  • 2 cups water
  • 3 cups coconut milk (or other non-dairy milk)
  • 3 [Dandelion Red Chai Roasted Herbal Tea] bags
  • 1 cinnamon stick
  • ½ vanilla bean, optional
  • 2 cardamom pods, optional
  • 1 star anise, optional
  • Pinch of salt
  • ¼ cup date sugar (or non-caloric sugar replacement like Swerve)
  • ½ tsp vanilla extract

Teeccino Dandelion Red Chai

Enjoy uplifting ginger, cinnamon, cardamom, black pepper and cloves accenting red rooibos tea and roasted dandelion & chicory roots. Teeccino dandelion blends are certified gluten free, featuring roasted dandelion root, a renowned detox and weight loss herb. Discover 9 delicious Teeccino dandelion blends to suit any flavor preferences.

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Prep Time: 5 minutes , Cook Time: About 35-45 minutes , Calories per serving:380

  1. Rinse rice thoroughly.
  2. Combine rice and water in a medium saucepan on the stove top over medium heat and cook until most of the water has been absorbed.
  3. Add coconut milk, tea bags, and aromatic spices.
  4. Cook, while stirring intermittently, until thickened; about 30-40 minutes. Remove tea bags halfway through.
  5. Discard vanilla bean, star anise, cardamom pods, and the cinnamon stick.
  6. Gently stir in sugar and vanilla extract.
  7. Serve hot or cold with a dollop of whipped cream and enjoy!