- 2 chai tea bags
- 1¼ cups water
- 1 cup rice
- 2 cups whole milk
- 1 teaspoon Penzeys pie spice
- 1 teaspoon vanilla extract
- 1 can (14 oz.) sweetened condensed milk
Microwave or heat the water in an electric tea kettle until just shy of boiling. Add the tea bags to the hot water and allow to steep for 5 minutes before removing and discarding the tea bag (I compost mine).
While the tea steeps, rinse the rice well, using a fine mesh colander; let it drain well.
Add the milk, tea-water, and pie spice to the Instant Pot. Add the rinsed rice to the Instant Pot and stir to combine.
Place the lid on the pot, seal, and make sure to close the vent valve. Pressure cook for 10 minutes.
After the pressure cooking cycle has completed, wait 10 minutes, then press Cancel to turn off the Instant Pot and open the vent to release the remaining pressure.
Once depressurized, open the lid and add the vanilla extract and sweetened condensed milk. Stir well until fully combined and creamy. Serve hot or cold.
- Yields: 4 servings
- Preparation Time: 30 minutes