Creamy rice pudding with gingered berries.
Yield: Makes 8 servings.
Ingredients:
3 cups mixed berries (such as strawberries and blueberries)
1 (2-ounce) jar crystallized ginger, coarsely chopped
2 cups heavy cream or half and half
3 cups cooked medium or long grain rice
2/3 cup packed light brown sugar, divided
1 tablespoon butter
3/4 teaspoon almond extract
Preparation:
Preheat broiler. Combine berries and 3 tablespoons chopped ginger in medium bowl; set aside. Bring heavy cream, rice, and 1/3 cup brown sugar just to a boil in large saucepan over medium-high heat.
Reduce heat to medium; cook 10 minutes, stirring frequently, or until thickened. Remove from heat, stir in remaining ginger, butter, and extract.
Spray 8 ovenproof custard cups with vegetable cooking spray and place on baking sheet. Spoon equal amounts of rice mixture into each cup. Sprinkle evenly with remaining sugar; broil 2 to 3 minutes or until sugar completely melts and begins to bubble. Remove from broiler; let stand 2 minutes. Serve with berry mixture.