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Thursday, May 5, 2011

Ginger Rice Pudding


1 1/4 C jasmine rice, washed and drained.
1 qt. Organic almond (or other nut) milk
1/4 C sugar
2 Tbl grated fresh ginger
1 tsp ground ginger
Pinch sea salt
1/2 C whole coconut milk

Combine rice, almond milk, sugar, fresh and ground ginger, in a sauce pan and bring to boil.  Reduce heat and stir occasionally until liquid is absorbed into rice, about 20 minutes.  Add 1/2 C coconut milk.   Serve warm with bits of crystalized ginger sprinkled on top as garnish.

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