10 servings crystallized ginger for garnish, optional
3 tablespoons ginger fresh grated peeled
0.5 cup granulated sugar
0.3 cup heavy cream
3 cups milk 1% low-fat divided
1 cup short-grain rice
3 cups soy milk plain
10 strawberries fresh sliced
0.5 cup water
Equipment
sauce pan
cheesecloth
Directions
Syrup: In a medium saucepan, combine water and sugars. Cook over medium heat until boiling. Turn heat to low, stir, and simmer about 30 minutes. Stir occasionally.
Place grated ginger in cheesecloth; tie with string.
Combine milk, soy milk, and ginger tea bag in a large saucepan. Simmer over low heat for 1520 minutes. Occasionally skim top.
Remove ginger bag.
Stir in rice and syrup. Cook on high until mixture boils. Reduce heat to medium-low and simmer, uncovered, stirring often, until pudding thickens and rice is tender, about 45 minutes.
Add heavy cream.
Spoon pudding into each of 10 cups, topping each with a strawberry slice and the ginger, if desired.
