Butternut Squash Coconut Rice Pudding
Butternut Squash Coconut Rice Pudding

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, butternut squash coconut rice pudding. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Butternut Squash Coconut Rice Pudding is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Butternut Squash Coconut Rice Pudding is something which I have loved my entire life.

Creamy Coconut Rice Pudding with a tropical kick - super easy to make, a real joy to eat and it's vegan too! Maybe even better than the "original"? All throughout my childhood I had to eat rice pudding. It wasn't coconut rice pudding, but still, I really didn't like it.

To begin with this particular recipe, we have to first prepare a few components. You can cook butternut squash coconut rice pudding using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Butternut Squash Coconut Rice Pudding:
  1. Make ready 1 . 1.5 cups roasted spaghetti squash
  2. Get 2 . 1 cup brown or white rice
  3. Prepare 3 . 1 Can of coconut milk
  4. Get 4 . 1 egg + 1 egg yolk
  5. Get 5 . Cinnamon stick or 1 tsp. powdered cinnamon
  6. Take 6 . 1-2 Cardamom pods
  7. Prepare 7 . 1 tbsp. bourbon – optional
  8. Get 8 . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla
  9. Get 9 . 1/2c shredded coconut unsweetened

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. Welcome back (or thank you for subbing) to my channel. I wanted to share a family favourite dish.

Steps to make Butternut Squash Coconut Rice Pudding:
  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.

Welcome back (or thank you for subbing) to my channel. I wanted to share a family favourite dish. It's so easy to make and doesn't take too much time to. Apple Cider Rice Pudding with Candied Pecans. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup.

So that is going to wrap this up for this special food butternut squash coconut rice pudding recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!