Photo: Howard Lee Puckett; Styling: Mindi Shapiro-Levine
1/2 cup water
2/3 cup plus 2 tablespoons brown sugar
1/2 cup granulated sugar
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
How to Make It
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.
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.
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.
Spoon pudding into each of 10 cups, topping each with a strawberry slice and the ginger, if desired.