Ginger-Infused Japanese Rice Pudding

Ginger-Infused Japanese Rice Pudding Recipe
Photo: Howard Lee Puckett; Styling: Mindi Shapiro-Levine
This heavenly rice pudding recipe is a must-serve on cool days or afternoons when you simply must have a special treat.

Yield:

Makes 10 servings (serving size: about 3/4 cup)

Recipe Time

Prep: 35 Minutes
Cook: 1 Hour, 30 Minutes

Nutritional Information

Calories 267
Fat 5 g
Satfat 2 g
Monofat 1 g
Polyfat 1 g
Protein 7 g
Carbohydrate 51 g
Fiber 2 g
Cholesterol 12 mg
Iron 2 mg
Sodium 83 mg
Calcium 138 mg

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 1% low-fat milk, divided
3 cups plain soy milk
1 cup short-grain rice
1/4 cup heavy cream
10 fresh strawberries, sliced
Crystallized ginger, for garnish, optional

Preparation

1. Syrup: In a medium saucepan, combine water and sugars. Cook over medium heat until boiling. Turn heat to low, stir, and simmer about 30 minutes. Stir occasionally.

2. Pudding: Place grated ginger in cheesecloth; tie with string. Combine milk, soy milk, and ginger tea bag in a large saucepan. Simmer over low heat for 15–20 minutes. Occasionally skim top. Remove ginger bag.

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 each of 10 cups, topping each with a strawberry slice and the ginger, if desired.