Vanilla & Ginger Crumble Rice Pudding
Serves 4
(recipe adapted from Donna Hay Magazine)
- 1 cup arborio rice
- 4 cups whole milk
- 1/3 cup sugar
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon ground ginger
- 1/4 cup maple syrup
- 8 ginger snaps, crumbled
Place the rice, milk, sugar, vanilla and ground ginger into a medium saucepan over high heat and bring to a boil. Reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes or until rice is tender. Drizzle the cooked pudding with maple syrup and top with crumbled cookies to serve.