Rice Pudding with Candied Butternut Squash
¼ cup apricot jam
1/3 cup brown sugar, packed
1 tablespoon ginger root, fresh, peeled, grated
1 teaspoons vanilla extract
½ teaspoon ground cinnamon
2 tablespoons rice wine vinegar
2-1/2 cups water
2-1/2 cups butternut squash, fresh, peeled, seeded, cut into small cubes
32 ounces whole milk
½ cup sugar, divided
1 cinnamon stick
1 large orange, fresh, peeled, sliced, seeds removed
3 ounces white rice, uncooked
1-3/4 tablespoons cornstarch
2 small eggs (or 3 ounces)
1 teaspoon vanilla extract
For the squash, in a saucepan add jam, brown sugar, ginger, vanilla, vinegar, and water. Bring to a simmer over low heat, stirring constantly until sugar is dissolved. Add squash and continue to cook until soft and a toothpick can be easily inserted into the squash. Using a large slotted spoon, skim squash out of the liquid and transfer to a bowl. Continue to simmer remaining liquid until it forms a syrup, stirring constantly. Add squash back to the liquid and stir to coat well. Remove from heat and set aside in a warm place until ready to serve.
For the pudding, in a large saucepan add milk, ¼ cup sugar, cinnamon stick and orange slices. Bring to a boil over medium heat until sugar is dissolved, stirring constantly. Reduce heat to low and add rice. Cover with a lid and simmer for until rice is done and liquid is absorbed. Remove from heat and set aside. In a bowl add remaining ¼ cup sugar, cornstarch, and egg. Whisk to combine. Slowly add the egg mixture to the milk mixture. Return to the stove and simmer until it comes to a boil, stirring constantly. Remove from the heat and add vanilla. Using a slotted spoon, remove the orange slices and cinnamon stick and discard.
To serve, spoon pudding into 10 dessert bowls, evenly dividing. Top with the candied squash, evenly dividing, for garnish.
Serve warm. Makes 10 servings.