Bring water and rice to a boil in a
small saucepan. Cover and reduce heat to low. Cook for about 30 minutes.
Add 1 cup milk and continue cooking
for 15 minutes, or until milk is absorbed. Turn off heat. Add final 1/2 cup milk.
Stir in artificial sweetener and
ginger. Let sit for about 15 minutes. Rice will continue to absorb milk, but there
should be some liquid. Add more milk if needed.
Serve warm with a dollop of
gingered whipped cream or refrigerate and serve cold. Garnish with thin orange slices,
if you like.