- 5 cups whole milk
- 1 cup arborio rice (about 6 1/2 ounces) or medium-grain white rice
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1/4 cup finely chopped crystallized ginger (about 1 1/2 ounces)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- Unsweetened whipped cream
- Stir milk, rice, sugar, and salt in heavy large saucepan over high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium-low and gently simmer uncovered until pudding is thick and rice is tender, stirring frequently, about 45 minutes. Mix in ginger and spices. Spoon warm pudding into bowls; top with dollop of cream and serve.