This recipe for Chai Coconut Brown Rice Pudding is made with no refined sugars and so delicious, you can have dessert for breakfast! Using cooked brown rice make it extra easy, and the spices from the chai tea make it especially cozy.
Combine the coconut milk, water, maple syrup, bag of chai tea and salt in a small saucepan. Set over medium heat and bring to a gentle boil.
Add the brown rice and lower the heat to a simmer. Cook, uncovered, for about 10-15 minutes, or until the rice has reached your desired consistency. The rice should be fluffy and creamy.
Serve with a drizzle of more coconut milk, fresh berries, hemp seed, nuts or your favorite toppings.