The 6th graders made a spicy chai tea (delish!!) and a sweet rice pudding. They gathered the ingredients as they traveled the Silk Road. Be sure to ask them about it!!
Rice Pudding Ingredients:
2 C. cooked Rice
2 C. Milk
1/2 t. Cinnamon
fresh nutmeg, grated to taste
2 Cardamom Pods
1/3 C. Sugar
¼ t. Salt
1 Egg, beaten
½ Lemon or Orange Zest
¼ C. Raisins
1 T. Butter
1/2 t. Vanilla Extract
Optional Topping Ingredients:
Directions for Rice Pudding:
In a heavy bottomed pot, combine the rice, 1 ¾ cups milk, cinnamon, grated nutmeg, cardamom pods, sugar, and salt. Cook over medium heat, stirring constantly, for 15 minutes.
In a small bowl, combine the remaining ¼ cup milk, lemon or orange zest and 1 beaten egg.
Add milk/egg mixture and raisins to the pot, cook for 15 minutes, stirring constantly until thickened. If the time is up and it is not as thick as you want, cook longer.
Remove the pot from the heat and stir in the butter and vanilla extract.
Serve warm, adding desired additional toppings.
5 cups boiling water
2 T. peeled and sliced ginger
1/8 teaspoon freshly ground pepper
3 whole cardamom pods
½ stick cinnamon
4 T. sugar
2 bags decaffeinated black tea
Bring 5 cups of water to a boil in a large pot.
Add the sliced ginger, ground pepper, cardamom pods, cinnamon and sugar and turn down to a simmer for about 5 minutes.
Add the tea bags, turn off the heat and steep for 3 – 4 minutes.
Remove the tea bags and add the milk.
Mix well, strain and serve.