Rice Pudding with Candied Ginger and Cinnamon
Ingredients
- 1 1/2 cups water
- 3/4 cup basmati rice
- 1/4 tsp sea salt (fine grain)
- 3 cups whole milk
- 1 cup heavy whipping cream
- 1/2 cup sugar
- 1/2 vanilla bean split lengthwise or 1 tablespoon vanilla extract
- 1 tsp ground cinnamon
- 4 tbsp chopped candied ginger
Instructions
- Bring 1 1/2 cups water, rice, and salt to simmer in a heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean, or stir in vanilla extract and cinnamon. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes. If mixture seems runny, not to worry, it will thicken up as it cools.
- Remove pudding from heat and discard vanilla bean, if using. Stir in candied ginger.
- To Serve: Divide pudding evenly among 8 small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly.
- DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated.