Recipe: Perfect Butternut Squash Coconut Rice Pudding

Butternut Squash Coconut Rice Pudding.

You can cook Butternut Squash Coconut Rice Pudding using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Butternut Squash Coconut Rice Pudding

1. Prepare 1 of . 1.5 cups roasted spaghetti squash.
2. You need 2 of . 1 cup brown or white rice.
3. Prepare 3 of . 1 Can of coconut milk.
4. You need 4 of . 1 egg + 1 egg yolk.
5. Prepare 5 of . Cinnamon stick or 1 tsp. powdered cinnamon.
6. You need 6 of . 1-2 Cardamom pods.
7. Prepare 7 of . 1 tbsp. bourbon – optional.
8. It's 8 of . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla.
9. You need 9 of . 1/2c shredded coconut unsweetened.

Butternut Squash Coconut Rice Pudding step by step

1. Cut the squash in half, scoop out the seeds and bake for 40 mins at 450 degrees cut side down or until until tender then use a fork to separate the strands from the skin.
2. In a sauce pan combine rice, coconut milk, cinnamon stick & crushed cardamom pod and stir over medium heat until bubbles begin to form but do not let it boil..
3. Stimmer for 5 -10 minutes or until mixture thickens Allow mixture to sit while preparing other ingredients.
4. Mash soften dates with fork Whisk the egg and egg yolks in a mix.
5. Whisk in vanilla, bourbon & dates slowly, while whisking continually, introduce the coconut milk mixture a few tbsp at a time to the eggs (so they don’t curdle) then add the rest. Add the spaghetti squash.
6. Grease 4 ramekins divide pudding mixture evenly between the and bake in a water bath 30 minutes or until a toothpick comes out clean..