Rice Pudding With Ginger Recipes

Steps:

• Rice pudding:
• Combine ginger, coconut milk, milk, rice, sugar, and salt in a large saucepan. Scrape in seeds from vanilla beans; add pods. Bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until rice is al dente, 15-18 minutes. Uncover and cook, stirring often, until rice is tender and mixture coats spoon, 5-8 minutes longer. Transfer to a large bowl and cover with plastic wrap, pressing directly onto surface. Let cool. Remove ginger and vanilla pods.
• Do ahead: Rice pudding can be made 2 days ahead; chill. Bring to room temperature before serving.
• Topping and assembly:
• Toast amaranth with chia and sesame seeds in a dry medium skillet over medium heat until they begin to pop and sesame is golden, about 3 minutes. Transfer to a small bowl; stir in cookies, raw sugar, and cinnamon
• Serve rice pudding topped with toasted seed mixture, mango, and a few mint leaves.

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

Steps:

• Combine rice, milk, sugar, fresh and ground ginger, and salt in a medium saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until most but not all of the liquid has been absorbed and rice is tender, about 20 minutes. Remove from heat, and stir in heavy cream until combined. Serve warm.

Steps:

• Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
• In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

Steps:

• In a bowl, soak uncooked rice in cold water for 30 minutes. Drain.
• In a 3-quart, heavy-bottom saucepan, bring coconut milk, milk, rice, sugar, and salt to a boil. Gently simmer, uncovered, stirring occasionally for 25 minutes until thick. Remove pan from heat.
• Stir ginger into the pudding and refrigerate at least 2 hours and up to 3 days.
• Serve plain or with fresh sliced mango.

Steps:

• Bake pumpkin:
• Put oven rack in middle position and preheat oven to 450°F.
• Arrange each piece of pumpkin, cut side up, on a sheet of foil. Top each with 1/2 tablespoon butter and 1 teaspoon granulated sugar. Wrap separately in foil and bake, cut sides up, in a shallow baking pan until flesh is tender, about 1 hour.
• Open foil and cool pumpkin slightly, then scoop flesh into a food processor and purée until smooth.
• Reduce oven temperature to 350°F.
• Cook rice while pumpkin bakes:
• Heat rice, salt, 4 cups milk, and remaining 2/3 cup granulated sugar in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until very hot. Transfer to a large metal bowl set over a large saucepan of simmering water (or to a double boiler) and cook over low heat, covered, stirring occasionally, until rice is tender and most of milk is absorbed, 1 to 1 1/4 hours. (Add more simmering water to saucepan if necessary.) Remove pan from heat and keep rice warm, covered.
• Make pudding:
• Lightly whisk yolks in a large bowl, then whisk in vanilla, ginger, 1 1/3 cups pumpkin purée (reserve remainder for another use), and remaining cup milk. Gradually stir in warm rice, then pour mixture into a buttered 2-quart flameproof shallow baking dish (not glass). Set baking dish in a roasting pan and bake pudding in a hot water bath , uncovered, in oven until set, 50 minutes to 1 hour.
• If caramelizing pudding, sprinkle evenly with turbinado sugar, then move blowtorch flame evenly back and forth over sugar until sugar is melted and caramelized. Serve warm or at room temperature.