Rice Pudding With Ginger Recipes

RICE PUDDING WITH GINGER

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.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

GINGER RICE PUDDING RECIPE

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

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

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

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.

RICE PUDDING

Steps:

• In a 1-1/2-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 2 hours; stir. Cover and cook 1-2 hours longer or until rice is tender. Transfer to a small bowl; cool. Refrigerate until chilled., Just before serving, fold in whipped cream. If desired, garnish with additional whipped cream and cinnamon.

GINGER COCONUT RICE PUDDING

Steps:

• In a bowl, soak uncooked rice in cold water for 30 minutes. Drain.
• In a 3-quart, heavy-bottom saucepan, bring coconut milk, milk, rice, sugar, and salt to a boil. Gently simmer, uncovered, stirring occasionally for 25 minutes until thick. Remove pan from heat.
• Stir ginger into the pudding and refrigerate at least 2 hours and up to 3 days.
• Serve plain or with fresh sliced mango.

RICE PUDDING WITH GINGER, AMARANTH, AND MANGO

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.