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Ginger-Infused Japanese Rice Pudding

This heavenly rice pudding recipe is a must-serve on cool days or afternoons when you simply must have a special treat.

Health OCTOBER 2007

  • Yield: Makes 10 servings (serving size: about 3/4 cup)
  • Cook time:1 Hour, 30 Minutes
  • Prep time:35 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 267
  • Fat: 5g
  • Saturated fat: 2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 7g
  • Carbohydrate: 51g
  • Fiber: 2g
  • Cholesterol: 12mg
  • Iron: 2mg
  • Sodium: 83mg
  • Calcium: 138mg

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Ginger-Infused Japanese Rice Pudding recipe