Dreamy Creamy Rice Pudding

1. 1

   Combine the milk and rice in a medium-sized saucepan and bring to a boil. Drop in the tea bag and let it steep as the milk simmers over low heat, 1-2 minutes, stirring often. Remove the tea bag and cook the milk and rice a few minutes more, until thickened. Remove the pudding from the heat and stir in the pistachios, if desired. Pour the pudding into a dish and cover it with plastic wrap, pressing the plastic down onto the surface of the pudding (to prevent a film from forming as it cools). Cool on the counter or in the fridge before serving. This pudding is delicious warm or cold.

2. 2

   Mix the spices into the sugar to help prevent clumping, and add them, along with the coconut milk, to the pan. Bring it all to a boil and let it bubble over medium-low heat, stirring frequently, for 8-10 minutes or until it has thickened again.

3. 3

   Remove the pudding from the heat and stir in the pistachios, if desired. Pour the pudding into a dish and cover it with plastic wrap, pressing the plastic down onto the surface of the pudding (to prevent a film from forming as it cools). Cool on the counter or in the fridge before serving. This pudding is delicious warm or cold, with a sprinkling of raisins on top.

* Per serving · 4 servings · Values may vary.