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Rice Pudding with Chai Spices
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| yield: Makes 6 servings | |
| 5 cups | whole milk |
| 1 cup | arborio rice, (about 6 1/2 ounces) or medium-grain white rice |
| 2/3 cup | sugar |
| 1/4 teaspoon | salt |
| 1/4 cup | finely chopped crystallized ginger, (about 1 1/2 ounces) |
| 3/4 teaspoon | ground cinnamon |
| 1/2 teaspoon | ground cardamom |
| 1/2 teaspoon | ground allspice |
| Unsweetened whipped cream | |
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preparation
Stir milk, rice, sugar, and salt in heavy large saucepan over high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium-low and gently simmer uncovered until pudding is thick and rice is tender, stirring frequently, about 45 minutes. Mix in ginger and spices. Spoon warm pudding into bowls; top with dollop of cream and serve.
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