Ginger Rice Pudding
We dipped pieces of crystallized ginger in melted chocolate for a delicious garnish. Serve with steaming cups of tea.
- Total Time:
- Servings: 4
Photography: EARL CARTER
Source: Martha Stewart Living, March 2003
- 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
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.