Ginger Infused Japanese Rice Pudding Recipe

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Ginger Infused Japanese Rice Pudding
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  1. Syrup:
  2. In a medium saucepan, combine water and sugars. cook over med heat until boiling.
  3. Turn heat to low and simmer about 30 minutes. stir occasionally.
  4. Pudding:
  5. Place grated ginger in cheesecloth with a tie string.
  6. Combine milk, soymilk, and ginger tea bag in a large saucepan.
  7. Simmer over low heat for 15-20 minutes.
  8. Occasionally skim top.
  9. Remove ginger bag and stir in rice and syrup.
  10. Cook on highuntil mixture boils. reduce heat to med-low and simmer uncovered, stirring often until pudding thickensand rice is tender (about 45 minutes) then add heavy cream.
  11. Spoon pudding into serving cups and top each one with a straberry and the ginger if using.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4.58 Kcal (19 kJ)
Calories from fat 0.34 Kcal
% Daily Value*
Total Fat 0.04g 0%
Cholesterol 0.08mg 0%
Sodium 0.85mg 0%
Potassium 5.5mg 0%
Total Carbs 1.07g 0%
Sugars 0.87g 3%
Dietary Fiber 0.06g 0%
Protein 0.08g 0%
Vitamin C 1.1mg 2%
Calcium 2mg 0%
Amount Per 100 g
Calories 98.55 Kcal (413 kJ)
Calories from fat 7.27 Kcal
% Daily Value*
Total Fat 0.81g 0%
Cholesterol 1.62mg 0%
Sodium 18.33mg 0%
Potassium 118.37mg 0%
Total Carbs 22.96g 0%
Sugars 18.74g 3%
Dietary Fiber 1.34g 0%
Protein 1.68g 0%
Vitamin C 24.3mg 2%
Iron 0.7mg 0%
Calcium 42.2mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.1
  • 0

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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