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Reference to Homemade 5-Star Butternut Squash Coconut Rice Pudding

Wishing to eat Butternut Squash Coconut Rice Pudding a best restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to guide you with clear procedures on producing a Butternut Squash Coconut Rice Pudding like a famous chef made.

Butternut Squash Coconut Rice Pudding

We hope you got insight from reading it, now let's go back to butternut squash coconut rice pudding recipe. To cook butternut squash coconut rice pudding you only need 9 ingredients and 6 steps. Here is how you achieve it.

To cook an unforgettable Butternut Squash Coconut Rice Pudding, here are the materials needed:

  1. You need 1 of . 1.5 cups roasted spaghetti squash.
  2. Prepare 2 of . 1 cup brown or white rice.
  3. Provide 3 of . 1 Can of coconut milk.
  4. Use 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. Use 7 of . 1 tbsp. bourbon – optional.
  8. Use 8 of . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla.
  9. Get 9 of . 1/2c shredded coconut unsweetened.

After readying the materials, next you are good to make your appetizing Butternut Squash Coconut Rice Pudding by following the guidances on this section:

  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..

To serve, scoop the rice pudding into individual bowls, top with diced mango and garnish with mint sprigs. Rice Pudding Fruit Mango Rice Recipes Dessert Gluten Free Vegan. Butternut squash is one of our favorite fall staples. Cubed butternut squash is blended to the size of small grains of rice. Blend the squash for a few seconds.

Recipe : Butternut Squash Coconut Rice Pudding

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