Ginger Rice Pudding with Summer Berries

My sister sent me a jar of stem ginger in syrup recently, as I have never been able to find it here. I was over the moon, and spent several weeks wondering what to make first. The problem is, my Man of Many Talents doesn’t like ginger!

Well, some cookies were made – not really gingery enough. Then some ice cream… okay but not fiery enough. Then I made this simple rice pudding. Now this was very tasty, still warm with some cold summer berries on top!

Ginger Rice Pudding (with Summer Berries)

Ginger Rice Pudding1

Bring 450ml (2 cups) (almond or soya) milk to the boil and remove from heat. Stir in 100g (1/2 cup) pudding rice, 2 tbsps sugar, 1 piece of stem ginger, chopped finely, 1/2 tbsp stem ginger syrup and the seeds of half a vanilla pod (and the pod). Return to heat and simmer very gently, stirring from time to time, for about 15 minutes, or until the rice is tender. Place in dishes and put summer berries on top.

Enjoy while the rice is still warm!

Ginger Rice Pudding2

(Thank you Susan!)


35 thoughts on “Ginger Rice Pudding with Summer Berries

  1. Great recipe and photograph… I love berries of all kinds, especially the blueberry, raspberry, and blackberry that you featured. And the ginger with vanilla pod makes it even better.

  2. We adore ginger but I find it is all to easy to add too much and make a fiery hot dessert! The Ginger Rice Pudding is a scrumptious recipe that adds a touch of ginger while allowing the summer fruit to shine, a lovely recipe!

  3. I would never have thought to add ginger to rice pud. I shall be giving this a whirl – the kids all love ginger and it might just make them think twice about swirling in lashings of jam and turning the rice pudding a vile shade of pink!

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