Rice pudding with Ginger
Recycle Your leftover rice from Chinese Food Take Out!
Rice pudding with Ginger
2 cups milk
2 tablespoons unsalted butter
1 tablespoon minced grated ginger/ Cinnamon/Nutmeg
3/4 cup sugar or sugar substitute
Pinch of salt
2 cups cooked rice
2 eggs, beaten
Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter ginger, sugar and salt until butter is melted, allow to cool for a moment. Butter 4 to 6 cup baking dishes and fill about half full with rice. Add eggs to cooled milk mixture and whisk, pour over rice. Bake for 30 minutes or until custard is set.
Optional: Sprinkle top with brown sugar and place under the broiler for just about 20 to 30 seconds. Serve at room temperature.
