Ginger Rice Pudding Recipes

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RICE PUDDING WITH GINGER



Rice Pudding With Ginger image

Provided by Mark Bittman

Categories     easy, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

2 cups milk
2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
1 tablespoon minced or grated ginger
3/4 cup sugar (plus 1 tablespoon, optional)
Pinch salt
1 1/2 to 2 cups cooked rice
2 eggs, beaten

Steps:

  • Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, ginger, 3/4 cup sugar and salt just until butter melts; cool slightly. Butter a 4-to-6-cup baking dish; put rice in it.
  • Add eggs to cooled milk mixture and whisk; pour mixture over rice. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly. If you like, sprinkle top with extra sugar and run under broiler for about 30 seconds. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 79 milligrams, Sugar 3 grams, TransFat 0 grams

GINGER RICE



Ginger Rice image

Delicious, fragrant ginger rice. Perfect with any fish entree.

Provided by Fancy Pants

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 2

Number Of Ingredients 7

1 tablespoon salted butter
1 tablespoon minced fresh ginger
¾ cup water
sea salt to taste
½ cup uncooked jasmine rice
ground black pepper to taste
2 small lime wedges

Steps:

  • Melt butter in a small pot over medium-high heat. Add ginger; cook and stir until fragrant, 1 to 2 minutes.
  • Add water and a pinch of sea salt; bring to a boil. Stir in rice, cover, and reduce heat to a gentle simmer. Cook until tender, about 15 minutes.
  • Fluff rice with a fork and season with salt and pepper. Serve with lime wedges.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.2 g, Protein 3.7 g, SaturatedFat 3.7 g, Sodium 45.1 mg, Sugar 1 g

CLASSIC MINUTE® RICE PUDDING



Classic Minute® Rice Pudding image

Here's our favorite and most requested rice pudding recipe! Everyone will want to taste this classic dessert with dinner!

Provided by Minute Rice

Categories     Trusted Brands: Recipes and Tips     Minute® Rice

Yield 4

Number Of Ingredients 8

3 cups milk
1 cup Minute® White Rice, uncooked
¼ cup sugar
¼ cup raisins
¼ teaspoon salt
2 large eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon

Steps:

  • Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
  • Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
  • Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.

Nutrition Facts : Calories 311 calories, Carbohydrate 52.5 g, Cholesterol 107.6 mg, Fat 6.1 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 3.1 g, Sodium 259.2 mg, Sugar 27.5 g

GINGER RICE PUDDING RECIPE



Ginger Rice Pudding Recipe image

The last time I made mango rice pudding, the little one of the family (she's only 6 years old) complained that she didn't get any. I promised her I'd make some more the following day but I kept forgetting. I finally had time to make some rice pudding today, which I flavored with fresh ginger. Ginger is a very versatile ingredient that can flavor either drinks, savory dishes or desserts. If you want to serve this at the end of a dinner party, I would recommend using tuile bowls filled with a layer of ginger chocolate mousse and topped with the ginger rice pudding. It's a great way to serve traditional family desserts and turn them into elegant desserts. In case you were wondering, I made sure everyone got their fair share of rice pudding this time. That means I'm going to have to find a new excuse the next time I have a craving for rice pudding!

Provided by Viki B

Yield 14

Number Of Ingredients 9

1 (8-inch) chunk fresh ginger
2 cups sweet round rice (see tips)
2 quarts whole milk, warm
1-½ cups ginger honey tea (see tips)
¼ teaspoon salt
1-½ cups heavy cream, cold
3 tablespoons powdered sugar (optional), to taste
1 teaspoon vanilla extract
12 fresh mint leaves, for garnish (optional)

Steps:

  • Wash and rinse the rice thoroughly in several water baths (about three times). Place in a large bowl, cover with water. Soak for at least 1 hour or preferably 2. Drain as much water as possible.
  • Fill a pot with cold water. Bring to a boil. Add the rice. Bring the liquid back to a boil, then immediately lower the heat to a gentle boil. Cook for about 3 minutes. Drain the liquid from the rice using a fine mesh colander. Do NOT rinse. Discard the liquid.
  • Prepping ginger: Clean the ginger root and remove any dirt. Peel the ginger root with a paring knife (or the edge of a spoon). Grate about 2 tablespoons of ginger with a fine mesh Microplane. Thinly slice the rest, then cut into long matchsticks. Place the ginger in a large teabag (see tips).
  • Rinse the pot. In the same pot, add 5 cups of milk. After bringing the milk to a near boil, return the rice, the ginger teabag and the grated ginger to the pot. Reduce the heat to medium-low. Cook for about 30 minutes at a gentle simmer, stirring frequently. This way the rice is cooked all the way through evenly.
  • The liquid should be all absorbed. Periodically add about 1 cup of the remaining warm milk (add all the rest of the milk whenever the pudding thickens). Add salt and sweeten with the ginger honey tea. Keep stirring the rice every now and then so that it doesn't stick to the bottom of the pot. Let simmer for another 20 minutes. Turn off the heat and allow the rice pudding to cool completely. Remove and discard the ginger teabag.
  • In a mixing bowl, beat the heavy cream for about 2 minutes at low speed. Add the powdered sugar, increase the speed of your mixer and keep whisking for another 2-3 minutes until it forms soft peaks. Don't over-beat or the texture will become grainy. Flavor with vanilla extract.
  • Using a silicone spatula, mix 1/3 of the whipped cream with the ginger rice pudding to soften it. Add the rest of the cream and gently fold it in the cream until fully incorporated to get an airy batter.
  • Serve in dessert cups garnished with fresh mint leaves.
  • Bon appétit!

GINGER RICE PUDDING



Ginger Rice Pudding image

Fresh ginger adds an unexpected twist to traditional rice pudding. We dipped pieces of crystallized ginger in melted chocolate for a delicious garnish. Serve with steaming cups of tea.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Number Of Ingredients 7

1 1/4 cups jasmine rice, rinsed and drained
1 quart milk
1/4 cup sugar
2 tablespoons grated fresh ginger (2-inch piece)
1 teaspoon ground ginger
Pinch of salt
1/2 cup heavy cream

Steps:

  • Combine rice, milk, sugar, fresh and ground ginger, and salt in a medium saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until most but not all of the liquid has been absorbed and rice is tender, about 20 minutes. Remove from heat, and stir in heavy cream until combined. Serve warm.

PUMPKIN GINGER RICE PUDDING



Pumpkin Ginger Rice Pudding image

Categories     Milk/Cream     Egg     Ginger     Rice     Dessert     Bake     Thanksgiving     Pumpkin     Fall     Simmer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1 (1 1/2- to 2-pound) piece pumpkin or butternut squash, halved and seeded
1 tablespoon unsalted butter
2/3 cup plus 2 teaspoons granulated sugar
2/3 cup long-grain white rice
1/2 teaspoon salt
5 cups whole milk
8 large egg yolks
1 teaspoon vanilla
1/4 cup finely chopped crystallized ginger (2 ounces)
2 tablespoons turbinado sugar such as Sugar in the Raw (optional)
Special Equipment
a blowtorch (optional)

Steps:

  • Bake pumpkin:
  • Put oven rack in middle position and preheat oven to 450°F.
  • Arrange each piece of pumpkin, cut side up, on a sheet of foil. Top each with 1/2 tablespoon butter and 1 teaspoon granulated sugar. Wrap separately in foil and bake, cut sides up, in a shallow baking pan until flesh is tender, about 1 hour.
  • Open foil and cool pumpkin slightly, then scoop flesh into a food processor and purée until smooth.
  • Reduce oven temperature to 350°F.
  • Cook rice while pumpkin bakes:
  • Heat rice, salt, 4 cups milk, and remaining 2/3 cup granulated sugar in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until very hot. Transfer to a large metal bowl set over a large saucepan of simmering water (or to a double boiler) and cook over low heat, covered, stirring occasionally, until rice is tender and most of milk is absorbed, 1 to 1 1/4 hours. (Add more simmering water to saucepan if necessary.) Remove pan from heat and keep rice warm, covered.
  • Make pudding:
  • Lightly whisk yolks in a large bowl, then whisk in vanilla, ginger, 1 1/3 cups pumpkin purée (reserve remainder for another use), and remaining cup milk. Gradually stir in warm rice, then pour mixture into a buttered 2-quart flameproof shallow baking dish (not glass). Set baking dish in a roasting pan and bake pudding in a hot water bath , uncovered, in oven until set, 50 minutes to 1 hour.
  • If caramelizing pudding, sprinkle evenly with turbinado sugar, then move blowtorch flame evenly back and forth over sugar until sugar is melted and caramelized. Serve warm or at room temperature.

CHAI RICE PUDDING



Chai Rice Pudding image

Chai refers to tea cooked in warm milk and flavored with spices such as cardamom, ginger and cinnamon. These same flavors are a wonderful addition to old-fashioned rice pudding.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 8

8 cups 1% milk
1 cup uncooked basmati rice
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice

Steps:

  • In a heavy saucepan, combine the milk, rice, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until slightly thickened, stirring frequently. , Remove from the heat; stir in the spices. Serve warm or chilled. Refrigerate leftovers.

Nutrition Facts : Calories 189 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 159mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 0 fiber), Protein 8g protein.

RICE PUDDING WITH GINGER, AMARANTH, AND MANGO



Rice Pudding With Ginger, Amaranth, and Mango image

Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.

Provided by Bernardo Bukantz

Categories     Bon Appétit     Mango     Dessert     Ginger     Rice     Coconut

Yield 8 Servings

Number Of Ingredients 17

Rice pudding:
1 2" piece ginger, peeled, sliced 1/4" thick
2 13.5-ounce cans unsweetened coconut milk
3 cups whole milk
1 cup arborio rice
2/3 cup sugar
3/4 teaspoon kosher salt
2 vanilla beans, split lengthwise
Topping and assembly:
1 tablespoon amaranth
1 tablespoon chia seeds
1 tablespoon sesame seeds
1 ounce butter cookies or shortbread (about 4), crushed
2 tablespoons raw sugar
1/4 teaspoon ground cinnamon
1 mango, peeled, thinly sliced
Fresh mint leaves (for serving)

Steps:

  • Rice pudding:
  • Combine ginger, coconut milk, milk, rice, sugar, and salt in a large saucepan. Scrape in seeds from vanilla beans; add pods. Bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until rice is al dente, 15-18 minutes. Uncover and cook, stirring often, until rice is tender and mixture coats spoon, 5-8 minutes longer. Transfer to a large bowl and cover with plastic wrap, pressing directly onto surface. Let cool. Remove ginger and vanilla pods.
  • Do ahead: Rice pudding can be made 2 days ahead; chill. Bring to room temperature before serving.
  • Topping and assembly:
  • Toast amaranth with chia and sesame seeds in a dry medium skillet over medium heat until they begin to pop and sesame is golden, about 3 minutes. Transfer to a small bowl; stir in cookies, raw sugar, and cinnamon
  • Serve rice pudding topped with toasted seed mixture, mango, and a few mint leaves.

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