Ginger-Infused Japanese Rice Pudding

• Syrup:
• 1/2 cup water
• 2/3 cup plus 2 tablespoons brown sugar
• 1/2 cup granulated sugar
• Pudding:
• 3 tablespoons grated peeled fresh ginger
• 3 cups 1% low-fat milk, divided
• 3 cups plain soy milk
• 1 cup short-grain rice
• 1/4 cup heavy cream
• 10 fresh strawberries, sliced
• Crystallized ginger, for garnish, optional

1. Syrup: In a medium saucepan, combine water and sugars. Cook over medium heat until boiling. Turn heat to low, stir, and simmer about 30 minutes. Stir occasionally.
2. Pudding: Place grated ginger in cheesecloth; tie with string. Combine milk, soy milk, and ginger tea bag in a large saucepan. Simmer over low heat for 15-20 minutes. Occasionally skim top. Remove ginger bag.
3. Stir in rice and syrup. Cook on high until mixture boils. Reduce heat to medium-low and simmer, uncovered, stirring often, until pudding thickens and rice is tender, about 45 minutes. Add heavy cream.
4. Spoon pudding into each of 10 cups, topping each with a strawberry slice and the ginger, if desired.

syrup, water, brown sugar, granulated sugar, fresh ginger, milk, soy milk, shortgrain rice, heavy cream, fresh strawberries, ginger

Taken from www.myrecipes.com/recipe/ginger-infused-japanese-rice-pudding (may not work)