This is not your standard rice pudding - studded with fruits and subtly spiced, it is a great alternative to pies or cakes.


Recipe Summary

10 mins
1 hr
1 hr 10 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring water to a boil in a saucepan over high heat. Steep the tea bags until tea is strong, about 5 minutes. Discard tea bags.

  • Melt the butter in a saucepan over medium heat. Stir in the rice; cook and stir until grains are coated and begin to turn golden, about 2 minutes. Stir in the tea water. Raise heat to medium-high and bring to a boil; reduce heat, cover, and cook on low until most of liquid is absorbed, 15 to 20 minutes.

  • Remove pot from heat. Stir in milk, sugar, rum, raisins, cranberries, and pineapple. Cover; return to stove and cook over low heat until mixture is thickened and silky, 35 to 45 minutes.

  • Spoon into serving dishes and dust with cinnamon or cardamom.

Cook's Notes:

Instant rice will not work in this recipe.

You can substitute chai tea for Earl Grey tea. Or substitute your favorite dried fruits. Or use vanilla extract for the rum.

Nutrition Facts

352 calories; protein 7g 14% DV; carbohydrates 70.6g 23% DV; fat 4.5g 7% DV; cholesterol 14.8mg 5% DV; sodium 273.6mg 11% DV. Full Nutrition