Festival Food Recipes

Squash & Rice Pudding

By Tolhurst Organic Published: October 28, 2013

• Yield: 6 Servings

Use Onion Squash, as it has a most intense colour and will make your dessert vibrant

Ingredients

• 250 g squash flesh roasted first
• 1 pint milk
• 30 g unsalted butter
• 50 g sugar
• 100 g short grain white rice
• 1 tsp vanilla extract
• 1 pinch cinnamon powder

Instructions

1. To peel the squash easy, cut it in wedges and roast for 30 minutes first. This will caramelise the sugars and will intensify colours and flavours
   
2. Heat the milk to boiling point, add butter, rice and sugar and stir to melt/dissolve.
   
3. Add the pureed flesh of roasted squash, vanilla and cinnamon and mix well.
   
4. Pour mixture into an oven proof pan and put in a hot oven, at very low temperature (150 degrees C) for a good hour and a half. The pudding will be "runny". But as it cools off, the rice will swell and the consistency will be excellent.
   
5. Enjoy hot or cold.