Thai Tea Rice Pudding with Cardamom
Creamy short-grain rice simmered in cardamom-scented Thai tea milk and sweetened with condensed milk. It's a fusion of Thai iced tea and Middle Eastern rice pudding, finished with toasted pistachios.
- Prep
- 15 min
- Cook
- 50 min
- Wait
- 25 min
- Total
- 1 hr 30 min
- Makes
- About 4 cups (6 servings of about ⅔ cup)
Steps
Before you start
- Use short-grain rice (pudding rice, Calrose or sushi rice). Long-grain rice won't turn creamy.
- Use loose Thai tea mix (the orange-red blend, such as Cha Tra Mue). Don't swap in plain black tea unless you follow the substitution note.
- Stay near the stove for the last 30 minutes. The pudding needs regular stirring so it doesn't scorch.
- Total time is about 90 minutes, including 25 minutes of steeping and resting. Chilling is optional and adds about 2 hours.
Rinse the rice
- Put the rice in a fine-mesh sieve and rinse under cold running water for about 1 minute, stirring with your fingers, until the water runs mostly clear.
- Drain well.
+ Show details− Hide details
Ready when: Rinse water runs mostly clear instead of cloudy white.
Tip: Don't over-rinse. Some surface starch is what makes the pudding creamy.
Warm the tea milkOven 175°F / 80°C
- In the saucepan, combine the milk, Thai tea mix and crushed cardamom pods.
- Heat over medium heat for about 5 minutes, stirring occasionally, until the milk steams and tiny bubbles form around the edge (about 175°F / 80°C).
+ Show details− Hide details
Ready when: Milk is steaming with tiny bubbles at the edge but not boiling.
Tip: Don't let the milk boil. It can scorch on the bottom and boil over.
Steep and toast
- Remove the pan from the heat, cover and steep for 10 minutes.
- While it steeps, toast the chopped pistachios (and coconut flakes, if using) in a small dry skillet over medium-low heat for 3 to 4 minutes, shaking the pan often.
- Tip them onto a plate to cool.
+ Show details− Hide details
Ready when: Nuts smell toasty and the coconut turns pale gold; the milk is deep orange-brown.
Tip: Coconut browns in seconds, so take it off the heat as soon as it turns pale gold.
Strain the milk
- Pour the milk through the fine-mesh sieve into a measuring jug, pressing the tea leaves and pods with a spoon to extract all the liquid.
- Discard the solids.
- You need 3 cups (720 ml).
- If you have less, top up with a splash of milk.
- Rinse out the saucepan.
+ Show details− Hide details
Ready when: Milk measures 3 cups (720 ml) with no tea leaves in it.
Tip: The tea leaves soak up some milk, so pressing them matters.
Start the rice
- In the clean saucepan, combine the drained rice, water and salt.
- Bring to a boil over medium-high heat, then reduce to low, cover and cook for 8 minutes.
+ Show details− Hide details
Ready when: Most of the water is absorbed and the rice is just starting to soften.
Simmer in tea milk
- Pour in the strained tea milk and stir well.
- Bring to a gentle bubble over medium-low heat, then cook uncovered for 25 to 28 minutes.
- Stir every 2 to 3 minutes, and constantly during the last 5 minutes, scraping the bottom.
+ Show details− Hide details
Ready when: Rice is tender with no chalky center, and the pudding coats the back of a spoon like a loose porridge.
Tip: Keep the heat low. Only small, lazy bubbles should break the surface.
Sweeten the pudding
- Stir in the condensed milk and cook over low heat for 5 minutes, stirring constantly, until the pudding is glossy and slightly thicker.
+ Show details− Hide details
Ready when: A spoon dragged across the bottom leaves a trail that slowly closes.
Tip: Condensed milk scorches easily. Keep stirring and scrape the corners.
Finish with cream
- Remove the pan from the heat.
- Stir in the heavy cream, ground cardamom and rose water, if using.
- Taste and add a pinch more salt if it tastes flat.
+ Show details− Hide details
Ready when: Pudding looks silky and slightly looser than you want to serve it.
Tip: Rose water is strong. Start with ½ teaspoon and don't add more.
Rest and serve
- Let the pudding rest uncovered, stirring once, for 15 minutes.
- It will thicken to a spoonable, creamy consistency.
- Spoon into 6 bowls and top with the toasted pistachios and coconut.
- Serve warm, or chill (see storage).
+ Show details− Hide details
Ready when: Pudding mounds softly on a spoon and slowly spreads.
Tip: If it gets too thick after chilling, stir in 2 to 4 tablespoons of cold milk.
Good to know
Tips
- Stir often and scrape the bottom of the pan, because milk-based puddings scorch quickly.
- The pudding thickens a lot as it cools, so stop cooking while it still looks slightly loose.
- Taste before serving. If you want it sweeter, stir in 1 to 2 tablespoons more condensed milk.
- For a Thai iced tea feel, serve chilled with a drizzle of evaporated milk over the top.
Make ahead
Make the pudding up to 3 days ahead. Cool for 30 minutes, press plastic wrap onto the surface and refrigerate. Add the toppings just before serving. Toast the nuts and coconut up to 2 days ahead and store airtight at room temperature.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Reheat gently in a saucepan over low heat with 2 to 3 tablespoons of milk per serving, stirring until warm, or microwave in 30-second bursts. Freezing isn't recommended because the texture turns grainy.
Substitutions
- loose Thai tea mix → 4 strong black tea bags (Assam or Ceylon) plus ¼ teaspoon ground turmeric or a drop of orange food coloring if you want the classic color. The flavor will be less spiced and vanilla-like than real Thai tea but still good.
- short-grain rice → Arborio rice. Works well; the pudding may need 3 to 5 extra minutes of simmering.
- heavy cream → full-fat coconut milk. Gives a lightly tropical flavor. Use the same amount.
- unsalted shelled pistachios → toasted sliced almonds or crushed roasted peanuts. Use the same amount. Peanuts add a Thai-style note.