Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash coconut rice pudding. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Healthy and delicious dessert, made with spiralised butternut squash and coconut rice. When butternut squash is finished, remove squash from skin and puree in a food processor or blender. Add butternut squash puree to the rice pudding and mix thoroughly.
Butternut Squash Coconut Rice Pudding is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Butternut Squash Coconut Rice Pudding is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. 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:
- Get 1 . 1.5 cups roasted spaghetti squash
- Prepare 2 . 1 cup brown or white rice
- Take 3 . 1 Can of coconut milk
- Take 4 . 1 egg + 1 egg yolk
- Make ready 5 . Cinnamon stick or 1 tsp. powdered cinnamon
- Get 6 . 1-2 Cardamom pods
- Get 7 . 1 tbsp. bourbon – optional
- Get 8 . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla
- Make ready 9 . 1/2c shredded coconut unsweetened
Stir in the coconut milk, almond milk, water, coconut sugar, and coconut powder. Transfer the squash to a blender and add the coconut cream, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, ginger, and salt. Blend until smooth, adding almond milk, if necessary, to reach a blendable consistency. Taste and adjust the sweetness and spices to your liking.
Instructions 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.
Put dish in roasting pan; pour boiling water halfway up dish to make water bath. To make by hand, beat eggs in a mixing bowl. Add squash, beat until smooth, then stir in remaining ingredients, mixing well. DIRECTIONS Mix Butternut, Brown sugar, Evaporated milk, Eggs, Cinnamon, Nutmeg, Dried Ginger,& Salt. Place the cubed butternut squash on a foil lined baking sheet and toss with melted ghee or lard.
So that’s going to wrap this up with this exceptional food butternut squash coconut rice pudding recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
