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
Directions
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.
