Rice Pudding with Roasted Squash or Pumpkin

FoodInspired

As the winter creeps up on us we start seeking out comfort foods, warmth, and cozy get togethers. It isn't winter yet but it is getting colder, so I am all about warming up my soul.

I am also a bit into a healthy food and balancing decadent with the good for you items. So this rice pudding is just that, good all the way through yet amazingly wonderful.

Ingredients:
1 1/2 cups of water
3/4 cups of Jasmine rice (or Basmati rice)
1/4 teaspoon of salt
2 cups of low fat milk
1/2 cup of cream (use whipping cream or half & half to cut on the fat)
1 vanilla bean, split in half
1/3 cup of sugar (white or light brown)
1 to 1 1/2 cups of roasted Kabocha or Buttercup or Butternut Squash
1/4 cup of Grade A Maple Syrup
1 tablespoon of melted butter
1 teaspoon of olive oil
a pinch of salt
1/2 cup of breadcrumbs
1/4 cup of toasted blanched almonds or other nuts such as pistachios, walnuts, cashews

Instructions:
Bring water, rice and salt to a simmer in a heavy pot over medium-high heat. Cover and reduce heat to medium-low and simmer for 10 minutes until the water is absorbed. Add milk, cream and sugar. Scrape the seeds from the vanilla bean and add to the mixture and add the bean as well to intensify the flavor. Cook uncovered for about 30 minutes, stirring occasionally.

At the same time when the rice pudding is cooking, roast the squash in a 400F oven. Clean the squash, cut the peels and clean out the seeds, and cut the squash into 1 inch cubes. Toss the squash cubes with the melted butter, a pinch of salt, maple syrup and the bread crumbs. Roast for 30 minutes on a baking sheet coated with a teaspoon of olive oil, tossing occasionally to evenly roast.

When the rice pudding is done and the squash is all roasted fork tender, toss the pudding and the squash together, very gently so that you don't break the cubes too much. Divide among 4 to 6 serving dishes (4 will make larger portions and 6 will make smaller portions), sprinkle with the toasted nuts and serve warm.

Hmm-mmm, comforting and delicious. This can all be made a couple of days in advance and refrigerated. Then re-heated and served. It can be just as well made into a breakfast or a brunch staple, just use a little but less of sugar and add a chiffonade of basil for the extra oomph flavor.

Enjoy.