Butternut Squash Rice Pudding
Serves 10 to 12
1 cup arborio rice
¾ cup sugar
1 tbsp. salt
2 cups water
1½ lb. squash pieces (butternut or buttercup)
1 qt. half-and-half (light cream)
3 egg yolks
1 cup heavy cream
1 cinnamon stick
1 orange (zest only)
1 tbsp. vanilla
½ cup dried currants, cranberries or cherries (optional)
In a 4-quart sauce pot, combine the rice, sugar, salt, and water. Cook uncovered over low heat for 15 minutes.
While this is cooking, peel and cut the squash into ½-inch cubes. Beat the yolk into the half-and-half and heavy cream.
Add the squash and the yolk and cream mixture, and then the cinnamon, orange, and vanilla to the semi-cooked rice. Continue to cook over low heat, stirring frequently for 45 minutes.
At the end of the cooking, remove the cinnamon stick. Stir in currants, cranberries, or cherries if desired.
Let cool to room temperature and serve with whipped cream or chocolate sauce.
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