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

Ritsuko Yamaguchi
Recipe by Health October 2007

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Credit: Howard Lee Puckett; Styling: Mindi Shapiro-Levine

Recipe Summary

prep:
35 mins
cook:
1 hr 30 mins
total:
2 hrs 5 mins
Yield:
Makes 10 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Kyotofu, New York, NY

Nutrition Facts

267 calories; fat 5g; saturated fat 2g; mono fat 1g; poly fat 1g; protein 7g; carbohydrates 51g; fiber 2g; cholesterol 12mg; iron 2mg; sodium 83mg; calcium 138mg.
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