Ginger Rice Pudding
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Martha Stewart Living, March 2003
- Prep Time 5 minutes
- Total Time 30 minutes
- Yield Serves 4
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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
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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.
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!
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!