Ginger Rice Pudding

Ginger Rice Pudding

From WW “Irresistable” Feb 2006

Serves 4

6 points per serving

100g pudding rice or risotto rice

100g carrot, peeled and finely grated

700ml semi-skimmed mikk

3 tbsp. crème fraiche

3 tbsp. soft brown sugar

1 tsp finely grated fresh ginger

2 tsp ground ginger

1 cinnamon stick broken into 4

1 vanilla pod, broken into 4

Preheat the oven to Gas 3/160ºC

Rinse the rice under cold running water then put into a saucepan, cover with water and boil for 20 minutes. Drain, return to the pan and stir in the carrot.  Divide this mixture between 4 individual ovenproof dishes approx. 13cm (5”) diameter.

In a jug combine the milk, crème fraiche, sugar and both the fresh and ground ginger.  Pour over the rice, stir through and add the cinnamon and vanilla to each dish.

Bake 35-40 minutes until a dark crust has formed and the rice is soft and creamy beneath. Eat warm or leave to cool and chill before serving.