Reference to Preparing Perfect Butternut Squash Coconut Rice Pudding

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

To cook an unforgettable Butternut Squash Coconut Rice Pudding, below are the components needed:

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

After preparing the ingridients, next you are good to make your tasty Butternut Squash Coconut Rice Pudding by following the procedures below:

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..

Recipe : Butternut Squash Coconut Rice Pudding

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Simple tips to make Butternut Squash Coconut Rice Pudding

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