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)
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!
(Thank you Susan!)
😀
Looks fantastic – very summery.
Thanks!
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.
Thank you Mary. I love berries too, and the first rice pudding I ever had in Germany was served just warm with summer fruit on top.
perfect summery creation!
And so simple too!
Interesting you can’t find stem ginger in Germany, I can’t find it in Italy either, Its something I sometimes bring back from visits to the UK
It is strange, since German baking at Christmas has lots of spices in… maybe stem ginger is an acquired taste, like Marmite! 😉
I adore ginger which goes well with so many things. And your pudding looks very tempting, Cathy 🙂
And I have to admit to eating it all myself within the space of a few hours… 😉
you greedy little thing 😉
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!
Yes, I think that’s the key – not too much, but enough to make the fruit “shine”. Thanks for stopping by!
That looks and sounds incredible.
And it’s very easy to make Jason. 😀
Sounds amazing and healthy!!
I suppose it is healthy too – an added bonus! 😉
I can imagine the taste and would like it, even I am not a ginger fan (like many Germans 😉 ). Your pictures are great!
Thank you Uta – berries are very photogenic when the sun shines! 😉
Good idea! I bet this tasted lovely with the ginger. By the way, I enjoyed your cookies very much!
Oh I’m glad, as I wasn’t sure if they were very good!
He doesn’t like ginger?! Ah well – just means you’ll have to finish the whole jar by yourself!
😉 I already have some plans for it! …..
Sounds divine. Rice pudding is one of my favorite desserts and adding ginger–inspired idea!
I think it would be lovely in winter too, perhaps with a few more spices and some warmed fruits. Hope you try it Susie!
Looks so fresh with all those delicious berries.. love the taste of ginger.. yummy post!
Thank you Pamela – I’m surprised I haven’t seen more recipes with berries and ginger combined. They go well together.
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!
Pink rice pudding sounds quite nice! 😉 I bet they’ll love this though.
Definitely a winning combination, great photos too!
Thanks Julie. 😀
That looks delicious! What a great combination!!
I enjoyed every single bite! 😉 Thanks for stopping by Anna!
That looks all soooo yummy! 🙂
The jar of ginger is nearly empty, but the last pieces will be saved to make this again soon! 😉