Rinse rice under running water and place into a medium-size saucepan. Add non-dairy milk, water, spices, and vanilla. Cover and heat over medium heat until boiling. Lower to simmer and cover. Cook for 45 minutes or until the rice is tender. There may be excess liquid, but the rice should absorb this as it cools.
Watch the pan and stir periodically because the rice tends to bubble up the sides of the pan. Drain excess water after rice becomes tender. Add more sweetener if you'd like it a little sweeter.
Serve sprinkled with toppings of your choice.
*I recommend using Ceylon cinnamon, which has a sweeter, more delicate flavor, because the most common cinnamon, cassia, contains coumarin, a naturally occurring compound that may be toxic to the liver at doses of 1 teaspoon per day for adults and 1/4 teaspoon for children a few times a week. See reference from nutritionfacts.org.[nutrition-label]
Chai Spice Rice Pudding
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.