Rice Pudding With Ginger

Ingredients

• 2 cups milk
• 2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
• 1 tablespoon minced or grated ginger
• ¾ cup sugar (plus 1 tablespoon, optional)
• Pinch salt
• 1 ½ to 2 cups cooked rice
• 2 eggs, beaten

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    264 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 0 grams dietary fiber; 29 grams sugars; 5 grams protein; 80 milligrams cholesterol; 108 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, ginger, 3/4 cup sugar and salt just until butter melts; cool slightly. Butter a 4-to-6-cup baking dish; put rice in it.
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.

1 hour