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Under 30 Minutes

Ginger Rice Pudding

We dipped pieces of crystallized ginger in melted chocolate for a delicious garnish. Serve with steaming cups of tea.

  • Prep:
  • Total Time:
  • Servings: 4
Ginger Rice Pudding

Photography: EARL CARTER

Source: Martha Stewart Living, March 2003

Ingredients

  • 1 1/4 cups jasmine rice, rinsed and drained
  • 1 quart milk
  • 1/4 cup sugar
  • 2 tablespoons grated fresh ginger (2-inch piece)
  • 1 teaspoon ground ginger
  • Pinch of salt
  • 1/2 cup heavy cream

Directions

  1. Combine rice, milk, sugar, fresh and ground ginger, and salt in a medium saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until most but not all of the liquid has been absorbed and rice is tender, about 20 minutes. Remove from heat, and stir in heavy cream until combined. Serve warm.

Reviews (3)

  • MaryDGinHP 21 Sep, 2013

    This recipe missed the mark.

  • PamalaBunny 18 Mar, 2008

    I've made this recipe a thousand times! I love it! the only thing is, I omit the ginger. I know, the main ingredient, but I HATE ginger!

  • PamalaBunny 18 Mar, 2008

    I've made this recipe a thousand times! I love it! the only thing is, I omit the ginger. I know, the main ingredient, but I HATE ginger!

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