Ginger-Infused Japanese Rice Pudding
Patricia
ingredients
- Syrup:
- 1/2 cup water
- 2/3 cup plus 2 tablespoons brown sugar
- 1/2 cup granulated sugar
- Pudding:
- 3 tablespoons grated peeled fresh ginger
- 3 cups milk, divided
- 3 cups plain soy milk
- 1 cup short-grain rice
- 1/4 cup heavy cream
- fresh strawberries, sliced
directions
- 1
Syrup: In a medium saucepan, combine water and sugars. Cook over medium heat until boiling. Turn heat to low, stir, simmer about 30 minutes. Stir occasionally.
- 2
Pudding: Place grated ginger in cheesecloth; tie with string. Combine milk, soy milk, and ginger in large saucepan. Simmer over low heat for 15 to 20 minutes. Occasionally skim top. remove ginger.
- 3
Stir in rice and syrup. Cook on high until mixture boils. Reduce heat to medium-low and simmer, uncovered, stirring often, until pudding thickens and rice is tender, about 45 minutes. Add heavy cream.
- 4
Spoon pudding into bowls and top with strawberries.
notes
You can also serve with Crystallized ginger. So fancy.
Source: Patricia
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