A classic dish with an Asian twist! Fresh ginger paired with matcha gives a refreshing taste to this simple indulgence. Easy to make and even easier to serve, it’s a classic dessert for a reason!
I don’t make desserts often because I usually go for simplicity. I love cakes and pastries, but the effort is too much for our busy schedule. We actually don’t even eat dessert, usually we just stick with fresh fruit, but when we want to treat ourselves, what desserts do I usually go for? Puddings, jellies, and other no fuss sweets. One of my favorites is rice pudding.
Rice pudding is a really easy dessert to make ahead. Just throw everything in a pot, leave it to cook, then chill in the fridge and it’s ready to eat! You can even make a large batch and keep in the fridge for a few days worth of sweetness. What’s even better, it’s a great way to reuse rice you might have overcooked. Just add a little more milk to the rice, throw in the sugar and other ingredients, and no one has to know you messed up your rice for dinner! Which is why it’s one of my favorites, when I’m not paying attention and add a bit too much water to my rice, I don’t want the whole pot to go to waste!
I love this recipe because a little bit of ginger in the mix really adds a nice, cleansing taste to an after dinner treat. I like using soy milk for the taste, but you can use whatever milk you like. If you want to mix it up a little more, you can even add in some fresh berries or candied ginger on top!
Recipe – Matcha Ginger Rice Pudding:
– Polish the rice by rubbing the grains with your hands in a bowl of water to remove excess starch. The water will become quite cloudy.
– Change the water a few times, continuing to rub the rice gently, until the water is mostly clear.
– Remove pudding from heat, transfer to a sealed container, and let chill in the fridge for 3 to 4 hours. Add more milk to gain the desired consistency. Garnish with sesame seeds to serve.