ginger-infused rice pudding

makes 10 small servings

syrup

1/2 c water

2/3 c cup plus 2 T brown sugar

1/2 c granulated sugar

pudding

3 T grated peeled fresh ginger

3 c low-fat milk, divided

3 c plain soy milk

1 c short-grain rice

1/4 c heavy cream

sliced fresh strawberries and crystallized ginger, for garnish

To make the syrup, combine water and sugars in a medium saucepain. Cook over medium heat until boiling. Turn heat to low, stir and simmer about 30 minutes. Stir occasionally.

Combine milk, soy milk, and ginger in a large saucepain. Simmer over low heat for 15-20 minutes. Occasionally skim top. Pour milk/ginger mixture through a sieve to separate out ginger.

Stir rice and syrup into milk (you may not want all the syrup if you don't want it quite as sweet). 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.

Spoon pudding into each of 10 cups, topping each with strawberry slices and ginger, if desired.