How to cook dairy-free chai rice pudding

Gather your ingredients.

First boil your water and add 4 tea bags to steep for approximately 3 minutes.

Remove tea bags and add your rice. Turn heat to low and cover.

Cook until all the tea is absorbed into the rice. The rice should not be hard or crunchy. If it is add another half cup of water and cook for 5 minutes until the rice is soft.

Stir the rice once to make sure all liquids have been absorbed and the rice isn't burning.

Move rice to a clean sauce pan of at least the same size or slightly larger. If you don't do this you run the risk of the pudding baking to the pan.

Add the sugar to 2 cups of rice milk and heat slightly to dissolve. Then add milk solution to rice. Stir in the salt.

Heat on medium and stir constantly to prevent burning for 15 minutes. Pudding should be turning thick.

In a separate bowl gently beat the last cup of rice milk with two eggs. Add to rice mixture and simmer for 5 minutes while stirring to prevent the eggs from cooking to the bottom.

Turn off the heat and stir in margarine.

Stir in vanilla.

Add cinnamon.

Add ginger.

Place in serving bowl and sprinkle with cinnamon. Serve with tea!

Don't do this. It makes for a very sad day.