Hygge Tea Infused Rice Pudding

Hygge Tea Infused Rice Pudding

Serves 10
Prep time 5 minutes
Cook time 1 hour, 30 minutes
Total time 1 hour, 35 minutes


  • For the rice pudding:
  • 6 Pefect Spoonfuls Walnut Orange Scone tea
  • 1 cup near-boiling water
  • 1 ½ cups medium grain rice
  • 1 ½ cups water
  • 1 ½ litres milk
  • 1 vanilla pod, seeds scraped
  • ½ cup condensed milk
  • 1 whole almond, peeled
  • For the whipped cream:
  • 1 ½ cups heavy cream
  • 4 ½ Perfect Spoonfuls icing sugar
  • Cherry sauce (optional)


Step 1
Steep tea in 1 cup of near-boiling (95 C) water for 5 minutes, then strain into a measuring cup and discard tea leaves.
Step 2
In a medium pot over medium-low heat, simmer rice and water for about 10 minutes.
Step 3
Stir in milk and vanilla. Reduce heat to low and simmer for 30-40 minutes or until rice is completely cooked. Stir every 10 minutes to make sure it doesn’t stick.
Step 4
Remove from heat. Add steeped tea and condensed milk. Mix well and let cool completely.
Step 5
In a large bowl, whip cream and sugar until soft peaks form. Fold cream into cooled rice pudding and add one whole almond. Top with our homemade cranberry sauce and serve.
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