I order groceries online all the time, and inevitably when I buy ginger, I get too much. The website asks for a quantity (1) and the shopper inevitably believes I mean “1 pound of ginger” rather than “1 piece of ginger.” [Don’t even get me started about substitutions. No, powdered ground ginger is not an appropriate substitution.] So, I sometimes have a lot of ginger. I usually peel it, slice it up, and freeze it. It’s pretty easy to defrost a slice, and either mince it or chop it for whatever recipe I’m making. Our March Book Club selection was The Ministry of Time by Kalaine Bradley . In it, the main character is British-Cambodian, and cooks several dishes she remembers from her childhood, including a Cambodian rice pudding. Now, my book club is the best book club for several reasons - one, we really do read the book. Two, we really do talk about the book. And three, we make food based on ideas in the book and have a giant pot luck. So I decided to make a rice pudding with...