Quick and Easy Chai Rice


Sometimes you want to add flavor to a dish without doing something complicated. A perfect example is plain white or brown rice. Here’s a nice trick, especially if you’re cooking Indian food.

All you have to do is follow the recipe for your rice, but substitute chai tea for the water. I recommend brewing the tea strong, using twice as much leaf as you’d normally use in that quantity of water. Add boiling water to the leaves and give it five to seven minutes to steep. Then strain off the leaves and spices, add the tea infusion to your rice, and follow the rest of the directions as normal.

This even works with instant rice, which can otherwise be pretty bland.

About Gary D. Robson

Gary Robson: Author, tea guy, and owner of Phoenix Pearl Tea. I've written books and articles on a zillion different subjects, but everyone knows me for my "Who Pooped in the Park?" books.

Posted on 2 December 2012, in Food & Tea and tagged , , , , , . Bookmark the permalink. Leave a comment.

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