Chai-Spiced Rice Pudding

I wasn't a huge fan of rice pudding until I started working at a restaurant where the recipe was an old greek family one. After that, I sort of got hooked on it, and it's the perfect comfort food, whether hot or cold.
Chai has gained much popularity here in the United States over the past few years. However, living in Kenya for a few years when I was younger, chai was served everyday, almost everywhere you went. The combination of cinnamon, cardamom, and allspice make a great warming combination, and combined with the creaminess of the rice pudding, it makes a gorgeous comfort food.



Chai-spiced Rice Pudding
5 c soymilk or almond milk
1 c medium grain rice
2/3 c sugar
1/3 tsp salt
1/8 c crystallized ginger, finely diced
3/4 tsp cinnamon
a very scant 1/2 tsp cardamom
1/2 tsp allspice
1/8 tsp nutmeg

Bring milk, rice, sugar, and salt to a boil over high heat. Lower heat to medium low, and simmer uncovered, stirring frequently, until rice is tender. *Do not cook all of the moisture out. Pudding will thicken up as it sits. Remove from heat and stir in spices.
Serve warm or cold.