Ginger Rice Pudding

The fresh ginger root added to this recipe makes a lighter, more refreshing dessert.  We've enjoyed it several times, and I love it because I can just make 2 cups of rice and use half the rice for this pudding and the rest for whatever dinner we happen to be having that evening.  I based it on a ginger & raisin pudding recipe on the side of a bag of jasmine rice, then modified it to my preferences. Yum! Enjoy!

Fresh Ginger Rice Pudding - yum!

Ginger Rice Pudding

In a medium pot, combine the following: 

1 cup white jasmine rice, well rinsed

1 1/2 cup water

pinch salt

Bring to a boil over high heat.  Stir once.  Immediately put on a lid and lower heat to between low and medium-low.  Simmer rice for 20 minutes.  Turn off heat and let rest 15 minutes. 

In the same pot, or in a new medium-sized pot, combine the following: 

cooked rice, from above (should be about 3 cups cooked)

2 1/4 cups coconut milk (for a richer pudding, you can use a mixture of 1 1/2 cups coconut milk, 1/2 cup milk, 1/4 cup cream OR use canned coconut milk, which is richer)

3 - 4 Tbsp white sugar

2 tsp fresh grated ginger (I have this frozen and it also works perfectly)

pinch salt

Cook over medium heat, stirring regularly, until your pudding bubbles and thickens.  This usually takes about 20 minutes.  

Remove from heat and stir in: 

1/2 tsp vanilla bean paste (OR vanilla extract)

Great served while hot, but this is also nice chilled.  Refrigerate leftovers in a bowl with plastic wrap tightly pressed to the surface. 

Ginger Rice Pudding Recipe by Successfully Gluten Free!