Rice Pudding with Ginger

Time: About 1 hour

2 cups milk
2 tablespoons unsalted butter, more for greasing pan
1 tablespoon minced or grated ginger
3/4 cup sugar (plus 1 tablespoon, optional)
Pinch salt
1 1/2 to 2 cups cooked rice
2 eggs, beaten.
1. Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, ginger, 3/4
cup sugar and salt just until butter melts; cool slightly. Butter a 4-to-6-cup baking dish; put rice
in it.
2. Add eggs to cooled milk mixture and whisk; pour mixture over rice. Bake for 30 to 45
minutes, or until custard is set but still a little wobbly. If you like, sprinkle top with extra sugar
and run under broiler for about 30 seconds. Serve warm or at room temperature.
Yield: 6 to 8 servings.