Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, butternut squash coconut rice pudding. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Indian pudding is an old-fashioned New England dessert made with cornmeal and molasses. It's delicious, but not the prettiest dessert, so we've given it a makeover by adding butternut squash and baking it. Creamy Coconut Rice Pudding with a tropical kick - super easy to make, a real joy to eat and it's vegan too!
Butternut Squash Coconut Rice Pudding is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Butternut Squash Coconut Rice Pudding is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have butternut squash coconut rice pudding using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Butternut Squash Coconut Rice Pudding:
- Make ready 1 . 1.5 cups roasted spaghetti squash
- Get 2 . 1 cup brown or white rice
- Make ready 3 . 1 Can of coconut milk
- Get 4 . 1 egg + 1 egg yolk
- Take 5 . Cinnamon stick or 1 tsp. powdered cinnamon
- Get 6 . 1-2 Cardamom pods
- Prepare 7 . 1 tbsp. bourbon – optional
- Prepare 8 . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla
- Make ready 9 . 1/2c shredded coconut unsweetened
The rice was a big hit. The coconut and lime flavors come through very well without being too overpowering. The sweet butternut squash paired with the red curry paste and creamy coconut milk has only solidified the fact that coconut curry and I Luci, the lovely reader who sent me the recipe (thanks, Luci!), suggested serving it over rice noodles and that is probably the best decision I've made all year. Coconut Rice Pudding: a Disney Cruise copycat recipe for extra creamy coconut rice pudding made with four different kinds of milk, golden raisins and coconut!
Steps to make Butternut Squash Coconut Rice Pudding:
- 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
- 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.
- Stimmer for 5 -10 minutes or until mixture thickens Allow mixture to sit while preparing other ingredients
- Mash soften dates with fork Whisk the egg and egg yolks in a mix
- 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
- Grease 4 ramekins divide pudding mixture evenly between the and bake in a water bath 30 minutes or until a toothpick comes out clean.
A fall favorite, Vegan Butternut Squash Mac & Cheese is the BEST with smoked parika and ultra creamy butternut squash 'cheese' sauce! Cubed butternut squash is blended to the size of small grains of rice. Blend the squash for a few seconds. Continue pulsing the butternut squash until it is about the size of grains of rice. While curry is simmering, prepare the rice.
So that’s going to wrap it up with this exceptional food butternut squash coconut rice pudding recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
