Recipe: Ginger Rice Pudding

Ginger Rice Pudding

So a few weeks ago we accidentally bought 2L milk, when we had an unopened 2L milk in the fridge.  (The main use  for milk in our house is the BF’s cereal so it’s quite easy for us to use less then 2L in any given week. 4L of milk is a LOT of milk for us!).  So I went trawling for dessert recipes which used a substantial amount of mil (2L ideally), for which I had all the other ingredients already. Fairly quickly I came across this recipe for Milk Rice Pudding:  milk (check), aborio rice (check), vanilla, sugar and cinnamon (check, check and check), rind of a lemon… (um… no).  However, we had bought a really lovely piece of fresh young ginger yesterday – the sort you don’t see too often, with really thin translucent skin that comes off really really easily.  So I decided to swap out the lemon rind and cinnamon for ginger. The result pudding is super easy to make, creamy (despite only having 2% fat milk in it), and has a ginger bite that reminds me of nothing more than Arnott’s Ginger Snap Biscuits. It’s very moreish.

Ginger
Ingredients
1.8 L 2% fat (Hilo) milk
1 tsp vanilla extract
2 tbsp grated ginger
3/4 cup of sugar
250 g arborio rice

Place milk, vanilla, ginger and sugar in a large saucepan and bring to the boil over medium-high heat, stirring fairly frequently.  Stir in rice, then reduce heat to low and cook, stirring occasionally, for 40-50 minutes or until rice is cooked and thickened slightly. The mixture will still be quite wet at this stage. Remove from heat, cool to room temperature (it thickens up considerably during this time). I reckon you could eat it warm, after it has cooled for 30 minutes or so. However, we followed the original recipe to the end and refrigerate for 3+ hours or until chilled. We ate ours plain,  but I think stewed apples or pears would go particularly well.

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