Rice Pudding with Candied Butternut Squash and Toasted Walnuts

After making apple-butternut squash soup this week, I had about half of a squash left over.  I had already made roasted squash and squash soup, so I decided it was time for a little dessert.  I have actually never had rice pudding before, so I have absolutely no idea how I decided that's what I was going to make.  Poor Blake was my taste tester for this one, but luckily he said the flavors turned out great (with the exception of slightly overcooking the pudding - luckily we found an easy fix).  

Rice pudding is something that I will be making again soon.  The richness of the cream and rice and sweetness of the candied butternut squash made me want to try this with all sorts of different kinds of fruit (caramelized apples anyone?). 

So now for the reason why I overcooked the rice pudding . . . {TOO MUCH VINO}.  Time flies when you're having fun - and especially so when you're drinking good wine.  Next time I need to make sure I set a timer instead of trusting myself to look at the clock.  Once we realized the rice pudding was overcooked we just added a tiny bit of whole milk to the pudding and all was well. :)


{RECIPE}

Rice Pudding Ingredients:
   * 1 cup arborio rice
   * 5 cups whole milk
   * 1 cup fat free half and half (may also substitute heavy cream)
   * 1/2 cup sugar
   * 4 large egg yolks
   * 1/2 tsp pumpkin spice (optional)
   * 1/4 cup toasted walnuts

Candied Butternut Squash Ingredients: (adapted from Martha Stewart)
   * 1/4 cup orange marmalade
   * 1/3 cup sugar
   * 1 tablespoon fresh ginger, minced, peeled
   * Pinch of ground cloves
   * 2 tablespoons freshly squeezed lemon juice 
   * 1 small butternut squash, (about 1 3/4 pounds), peeled, seeded, and cut into 1/2-inch cubes (about 4 cups)

Candied Butternut Squash

1.) Combine marmalade, sugar, ginger, cloves, and lemon juice in a large pot.  Add 2 1/2 cups water and bring to boil.  Stir until the marmalade and sugar has dissolved. 

2.) Add the butternut squash to the pot and stir to combine.  Bring the mixture to simmer (NOT a boil) and partially cover with a lid.  Stir occasionally, until squash is soft when pierced with a fork (About 35 minutes).  Remove lid and continue to cook until the liquid becomes like a syrup.  Remove from heat and serve warm over the rice pudding. 

Rice Pudding:
1.) In a large pot, combine rice and whole milk and bring to a boil.  Once milk is boiling, reduce heat to medium so that the mixture is simmering.  Stir the rice occasionally so that it is all cooked evenly and does not stick to the side of the pot and burn.

2.) In a separate bowl, whisk together cream, sugar, egg yolks and pumpkin spice.  Slowly add the cream mixture to the rice mixture while stirring constantly. 

3.) Continue to stir rice occasionally for the next 15 to 20 minutes until liquid is fully absorbed by the rice.

4.) Once rice is done, ladle into ramekins and top with toasted walnuts and candied butternut squash