Ginger Infused Japanese Rice Pudding |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 1034 |
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rice pudding with a Japanese twist Ingredients:
syrup |
1/2 cup water |
2/3 cup plus 2 tbsp brown sugar |
1/2 cupc sugar |
pudding |
3 tbsp 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 |
crysallized ginger for garnish (optional) |
Directions:
1. syrup:
2. In a medium saucepan, combine water and sugars. cook over med heat until boiling.
3. turn heat to low and simmer about 30 minutes. stir occasionally.
4. pudding:
5. place grated ginger in cheesecloth with a tie string.
6. combine milk, soymilk, and ginger tea bag in a large saucepan.
7. simmer over low heat for 15-20 minutes.
8. occasionally skim top.
9. remove ginger bag and stir in rice and syrup.
10. cook on highuntil mixture boils. reduce heat to med-low and simmer uncovered, stirring often until pudding thickensand rice is tender (about 45 minutes) then add heavy cream.
11. spoon pudding into serving cups and top each one with a straberry and the ginger if using.
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