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Chai Rice Pudding
Autumn means leaves turning colors, people wearing scarves, and dishes prepared with fall classics such as cinnamon, cloves, and cardamom, which is why the VegNews Recipe Club gives you this scrumptious chai rice pudding recipe from our VegNews Holiday Cookbook! This spiced treat is simple to make, has a clean ingredient list, and tastes just as rich as all your holiday favorites. For more of VegNews’ favorite seasonal desserts, check out our VegNews Holiday Cookie Collection.
Serves 8
What You Need:
1-1/2 cups water
4 cups unsweetened almond milk, divided
1 cup basmati rice
1/2 cup agave
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cloves
1/4 teaspoon ground ginger
2 teaspoon dates
1/4 cup raisins
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What You Do:
1. In a medium pot, bring water and 2 cups almond milk to a boil. Add rice, agave, and salt. Cover, reduce heat, and simmer for 10 minutes.

2. Add remaining almond milk, cinnamon, cardamom, cloves, and ginger. Simmer uncovered for 20 minutes or until rice is very soft.

3. Remove from heat, add dates and raisins, cover, and let sit for 10 to 15 minutes. Dust with additional cinnamon.

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