Chai Spiced Rice

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For 35 years, I didn’t drink tea (or coffee for that matter). But then late last year I discovered that I really like chai; spicy black tea. Unfortunately, my gut doesn’t agree. 35 years without caffeine means that the smallest cup of chai sends me a bit dizzy!

So I was looking at something to do with my box of chai bags and I remembered being shown how to infuse rice on an Indian cookery course. It involved lots of simmering of spices for some time in the cooking water. I realised that chai tea does away with all that time consuming faff and have some rice on the table in no time. And you know how much I love faff free cooking!

Chai Spiced Rice

  •  2 x chai tea bags
  • Rice (I used jasmine, but any white rice would do)
  • Water

Chai Tea Water!

What you do

  •  It’s simple. Bring your pan of water to a boil – I use enough to cover my rice plus 50% ish.
  • Add two teabags and let them simmer for just three minutes. Any longer, and the overwhelming taste would be tea!
  • Add your rice and cook for 8-10 minutes

I served my delicately spiced rice with some Vietnamese bac ha chicken – a first for me which was super easy to make and absolutely delicious!

Chai spiced rice & Vietnamese chicken

By the way, I bought a proper camera at the weekend! I still need loads of practice, but no more photographing recipes on my phone. All tips welcome!

Posted by Claire

She eats. She drinks. She cooks. She travels. She learns. She tastes. She bakes. A foodie with exceptional taste! Always looking for the best food and drink producers from far and wide. Chocolate brownie queen. Judge: International Cheese Awards. Cheese fiend! Travel lover. What better way to discover new food, than to travel to it. Massive fan of The Archers. Crazy cat lady and proud. NW England / Manchester / UK Twitter & Insta: She_Eats_Blog Facebook: SheEatsBlog

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