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Cinnamon and Ginger Rice Pudding
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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Equipment:
Medium saucepan
whisk
measuring cups
measuring spoons
serving bowls
Cuisine Type: American
Cinnamon and Ginger Rice Pudding is a warm and comforting dessert that combines the creaminess of rice pudding with the spicy notes of cinnamon and ginger. This delightful dish is perfect for chilly evenings or as a sweet treat after dinner.
The combination of these spices not only enhances the flavor but also brings a wonderful aroma that fills your kitchen, creating a cozy atmosphere for you and your loved ones.
This recipe is simple to prepare, making it a great choice for both novice and experienced cooks. The rice is cooked slowly in milk, allowing it to absorb the flavors of cinnamon and ginger, resulting in a luscious and creamy pudding. Serve it warm or chilled, and consider topping it with a sprinkle of cinnamon or a dollop of whipped cream for an extra touch of indulgence.
Ingredients:
- 1 cup Arborio rice
- 4 cups whole milk
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional toppings: ground cinnamon, whipped cream, or chopped nuts
Instructions:
- In a medium saucepan, combine the Arborio rice, whole milk, sugar, ground cinnamon, ground ginger, and salt. Stir well to combine all the ingredients.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent the rice from sticking to the bottom of the pan.
- Once boiling, reduce the heat to low and cover the saucepan. Let it simmer for about 25-30 minutes, stirring occasionally, until the rice is tender and the mixture has thickened to a creamy consistency.
- Remove the saucepan from heat and stir in the vanilla extract. Allow the pudding to cool slightly before serving.
- Spoon the rice pudding into serving bowls and, if desired, top with additional ground cinnamon, a dollop of whipped cream, or chopped nuts for added texture and flavor.
Extra Tips:
To make this dish even creamier, you can substitute part of the whole milk with coconut milk or heavy cream. For a more intense flavor, try infusing the milk with a cinnamon stick and fresh ginger slices while it heats. Just remember to remove the spices before adding the rice.
This rice pudding can be stored in the refrigerator for up to three days, making it a great make-ahead dessert.
Enjoy!
