Rice Pudding With Ginger
Updated Feb. 28, 2024
- Total Time
- 1 hour
- Cook Time
- 30 to 45 minutes
- Rating
- Comments
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Ingredients
- 2cups milk
- 2tablespoons (¼ stick) unsalted butter, more for greasing pan
- 1tablespoon minced or grated ginger
- ¾cup sugar (plus 1 tablespoon, optional)
- Pinch salt
- 1½ to 2cups cooked rice
- 2eggs, beaten
Nutritional analysis per serving (8 servings)
196 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 0 grams dietary fiber; 22 grams sugars; 4 grams protein; 61 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, ginger, ¾ cup sugar and salt just until butter melts; cool slightly. Butter a 4-to-6-cup baking dish; put rice in it.
- Step 2
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.
Private Notes
Comments
This was a big hit at a gathering. I doubled the recipe, sprinkled cinnamin on top before baking.
I added white chia seeds, blueberries and mashed banana Increased the eggs to three Absolutely wonderful
Used a quarter cup of sugar, cooked brn rice in half white grape juice and half water, added toasted walnuts, lemon zest, used 1 tablespoon of butter and 1 tablespoon of walnut oil.
Subbed brown rice for nutty flavor, 13 oz can of full fat coconut milk for butter and milk, 1/2 cup agave for sugar. Added a bit of orange zest. Baked in muffin tins for 20-25 minutes. Yum!