Bamboo Rice Chai Pudding



  1. Par-cook the InHarvest Bamboo Rice according to instructions on package. (8 minutes). Pull and drain onto sheet pan.
  2. Bring whole milk, sugars, Chai tea bags and salt, vanilla bean and filling in heavy saucepan, to a slow simmer. (keep watch not to scorch the milk
  3. After milk simmers for 5 minutes, add the par-cooked Bamboo Rice and finish cooking over medium heat.  Stir occasionally until thick and slightly creamy, about 15-20 minutes.
  4. Temper the eggs into Bamboo Rice/Chai pudding mixture.  Bring pudding back to a simmer.
  5. Spoon pudding into serving dishes or containers and refrigerate until cool and mix in the golden raisins.
  6. Sprinkle cinnamon and brown sugar on top before service, if desired.