Vanilla-Chai Rice Pudding

Ingredients

• 0.7 cup rice 
• 3  chai-spice tea bags 
• 1  cinnamon sticks 
• 2 large eggs 
• 0.5 cup heavy cream 
• 0.5 cup raisins 
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 0.3 cup pistachios unsalted shelled toasted chopped
• 1.5 teaspoons vanilla extract 
• 2.5 cups milk whole

Equipment

• bowl
• frying pan
• whisk
• hand mixer

Directions

1. 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.
2. Remove from heat; let stand 5 minutes. Discard cinnamon.
3. In a pan, warm milk until bubbles just form around edges (do not boil).
4. Remove from heat; add tea bags.
5. Let steep 10 minutes.
6. Remove tea bags and discard.
7. Add rice and raisins; simmer for 10 minutes.
8. 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.
9. Remove from heat; stir in vanilla.
10. Pour into a bowl; let cool briefly. Cover and chill until cold, about 1 hour.
11. 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.
12. Sprinkle with pistachios just before serving.