Candied Ginger Baked Rice Pudding

Today I’m blogging about some of the ways that I intentionally use leftovers. The first was a savory dish that used leftover rice to create Sausage, Rice & Haricot Vert, a mouthwatering entree, can be found here.

Candied Ginger Baked Rice Pudding
This post brings me back to my NYT roots. We adapted Mark Bittman’s recipe for baked rice pudding. When I have fresh ginger, I use it. When I don’t, candied ginger is a pantry staple, so I always have a backup plan. Ginger adds a subtle little surprise in this rice pudding. It’s unexpected sharpness is pleasant in this not-too sweet dessert. 

Makes for a great breakfast, snack or dessert!

Heat ginger, sugar and butter just until the butter melts

2 cups of cooked basmati rice into a baking dish

Add the cooled milk mixture to the rice

Candied Ginger Baked Rice Pudding

Candied Ginger Baked Rice Pudding

Adapted from Mark Bittman


2 cups milk
2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
2 tablespoons Trader Joe’s Candied Ginger, finely minced
3/4 cup sugar
Pinch salt
2 cups cooked rice
2 eggs, beaten


Preheat oven to 350 degrees.
1. In a small saucepan, over low heat, warm milk, butter, ginger, 3/4 cup sugar and salt just until butter melts; cool slightly. 
2. Butter a 4-to-6-cup baking dish; put rice in it.
3. Add eggs to cooled milk mixture and whisk; pour mixture over rice. 
4. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly. 
5. Serve warm or at room temperature.

Eat, Drink & Be Yummy!

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