Chai Rice Pudding Pies

Both my grandmothers are and were beautiful women. My father’s mum was, for as long as I could remember, rail-thin and bird-like, and always wore costume jewellery. She loved dogs to the ends of the earth (a trait I have inherited beyond doubt) and was, let’s be honest, a hoarder. My mother’s mum used to be a crossword puzzle fiend, always made sure I was wearing a singlet to keep me warm (even in the height of summer) and would always think of a song she could sing related to the conversation we were having.

In regards to culinary talent, they were also worlds apart. One’s idea of a gourmet meal was date and cottage cheese sandwiches, and one’s… was not.

The other day I was reminiscing about times our family would spend together, and one particular memory of my more culinarily accomplished grandmother came back to me very clearly. It was a rainy winter day in the school holidays and my sister and I were spending the day with her and my grandfather. To keep our tummies full before dinner and to warm us up, she whipped up some of her famous rice puddings.

They came out in little white ramekins and were deliciously smooth and creamy. She always left the milk skin on top because she thought this was the best bit, and I couldn’t have disagreed with her more. I always gave mine to my grandfather and got stuck straight in to the white gold underneath.

So these Chai Rice Pudding Pies are a fun little homage to her, those memories and that pudding. Enjoy!

Chai Rice Pudding Pies

Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 6 mini pies


For the base

  • 1/2 cup almond meal
  • 1/2 cup plain flour I use Lofo Pantry
  • 2 tbsp cacao powder
  • 1/2 cup brown sugar
  • 2 tbsp almond butter
  • 2 tbsp coconut oil

For the rice pudding filling

  • 1/2 cup Arborio rice
  • 3 cups almond milk
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp mixed spice


  1. Preheat the oven to 160 degrees Celsius fan forced.

  2. Melt the almond butter and coconut oil together in the microwave or on the stovetop until smooth.

  3. In a food processor or blender, combine the almond butter/coconut oil mixture with the remaining ingredients for the base until a dough forms.

  4. Divide the dough between 6 holes of a greased muffin tin and press it into the bases and around the sides.

  5. Bake the bases for around 10 minutes or until coloured and firmed slightly, but still springy to the touch.

  6. While the bases are cooking, add the rice, almond milk and spices to a saucepan and simmer until the rice is cooked and the mixture has thickened, but still has liquid. The rice will continue to absorb moisture as it cools so you don’t want your pies dry. Add more spices to taste.

  7. Add the rice pudding mixture to the bases and place in the fridge to set. Drizzle with melted chocolate if desired.

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