Ginger Rice Pudding Recipe
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!
Yields: 14 servings1 (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)
Parboiling the rice:
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).
Cooking rice pudding:
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.
I used Hakubai brand sweet rice. You can find sweet rice in any Korean market. If you don't have any, you can use any other round-shaped rice.
I buy ginger honey at the Asian market. If you don't have any, you can replace with any flavored honey, jelly or jam you like.
A pinch of salt brings out the flavor of the rice pudding and enhances its sweetness.
I gathered the ginger slices in a large teabag (I buy these at Daiso, the Japanese version of a 99-cent store. They cost $1.50 for 40 tea bags).
You could also replace the heavy cream with 2 sticks of butter.Published By: on April 7, 2011.