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                                                                  Ingredients
                                                                  • Yes No 2/3 cup basmati rice
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No 3 chai spice tea bags
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup chopped unsalted pistachio
                                                                  • In a pan over medium-high heat, mix 1 1/2 cups water, rice and cinnamon stick. Bring to a boil, reduce heat to low and cover. Cook until water is absorbed, about 10 minutes. Remove from heat; let stand 5 minutes. Discard cinnamon.
                                                                  • In a pan, warm milk until bubbles just form around edges (do not boil). Remove from heat; add tea bags. Let steep 10 minutes. Remove tea bags and discard. Add rice and raisins; simmer for 10 minutes.
                                                                  • In a bowl, whisk eggs, sugar and salt until pale yellow. Slowly pour egg mixture into milk mixture, whisking constantly. Cook over medium-low heat until liquid thickens (do not allow to boil), 2 to 3 minutes. Remove from heat; stir in vanilla. Pour into a bowl; let cool briefly. Cover and chill until cold, about 1 hour.
                                                                  • In a bowl, with an electric mixer on high speed, whip cream until soft peaks form. Fold whipped cream into rice mixture. Spoon into 6 dessert bowls. Cover and chill for at least 2 hours. Sprinkle with pistachios just before serving.
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
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                                                                    cover
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                                                                    cook
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                                                                    simmer
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                                                                    pour
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                                                                    stir
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                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

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