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.