Reviews (1)        Add Rating & Review     5 Ratings   5 star values:        1    4 star values:        3    3 star values:        1    2 star values:        0    1 star values:        0                Martha Stewart Member     Rating: Unrated       09/11/2010   would love to try this recipe but the plm is I can't have egg yolk only whites.. any suggestion pls? Thanks Nathalie64

Back to Rice Pudding with Candied Butternut Squash All Reviews for Rice Pudding with Candied Butternut Squash - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Rice Pudding with Candied Butternut Squash Credit: Antonis Achilleos Recipe Summary Servings: 10

Ingredients Ingredient Checklist Unsalted butter, softened, for ramekins 1 cup Arborio or other short-grain white rice 5 cups whole milk 1 cup heavy cream 1/2 cup sugar 4 large egg yolks, lightly beaten 1/2 teaspoon coarse salt 1/2 teaspoon finely grated lemon zest 1/4 teaspoon ground nutmeg 4 cups boiling water Candied Butternut Squash 1/2 cup walnut halves, about 2 ounces, toasted and coarsely chopped

Gallery Rice Pudding with Candied Butternut Squash Credit: Antonis Achilleos

Recipe Summary Servings: 10

Rice Pudding with Candied Butternut Squash      Credit: Antonis Achilleos

Rice Pudding with Candied Butternut Squash

Credit: Antonis Achilleos

Rice Pudding with Candied Butternut Squash

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • Unsalted butter, softened, for ramekins 1 cup Arborio or other short-grain white rice 5 cups whole milk 1 cup heavy cream 1/2 cup sugar 4 large egg yolks, lightly beaten 1/2 teaspoon coarse salt 1/2 teaspoon finely grated lemon zest 1/4 teaspoon ground nutmeg 4 cups boiling water Candied Butternut Squash 1/2 cup walnut halves, about 2 ounces, toasted and coarsely chopped

Directions

Preheat oven to 350 degrees. Lightly butter ten 5-ounce ramekins; set aside. Put rice and milk in a medium saucepan over medium-high heat. Cook, stirring occasionally, until milk is just about to simmer. Reduce heat to medium. Simmer gently, stirring occasionally, until rice is tender, 15 to 20 minutes. Remove pan from heat.

Meanwhile, whisk cream, sugar, egg yolks, salt, lemon zest, and nutmeg in a medium bowl. Pour the cream mixture into the rice mixture in a slow, steady stream, stirring constantly. Return pan to medium-high heat, and bring to a boil, stirring occasionally. Remove from heat. Using a ladle, divide rice mixture evenly among buttered ramekins, stirring mixture in pan each time to ensure an even distribution of rice and liquid.

Transfer ramekins to a large roasting pan or 2 baking dishes that are at least 2 inches deep. Slowly pour boiling water into pan to come halfway up sides of ramekins. Carefully place in oven. Cook, rotating pan halfway through, until puddings are almost set and tops are golden in places, 50 to 60 minutes. Carefully transfer ramekins to a wire rack. Let cool 10 minutes before serving. Serve warm, cold, or at room temperature. Spoon candied squash and its syrup on top of each pudding, dividing evenly; sprinkle with toasted walnuts.

Reviews (1)

 Add Rating & Review     5 Ratings   5 star values:        1    4 star values:        3    3 star values:        1    2 star values:        0    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       09/11/2010   would love to try this recipe but the plm is I can't have egg yolk only whites.. any suggestion pls? Thanks Nathalie64

Reviews (1)

Add Rating & Review     5 Ratings   5 star values:        1    4 star values:        3    3 star values:        1    2 star values:        0    1 star values:        0

Add Rating & Review

5 Ratings 5 star values: 1 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0

5 Ratings 5 star values: 1 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0

5 Ratings 5 star values: 1 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0

  • 5 star values: 1 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       09/11/2010   would love to try this recipe but the plm is I can't have egg yolk only whites.. any suggestion pls? Thanks Nathalie64

    Martha Stewart Member

    Rating: Unrated 09/11/2010

would love to try this recipe but the plm is I can’t have egg yolk only whites.. any suggestion pls? Thanks Nathalie64

Rating: Unrated

All Reviews for Rice Pudding with Candied Butternut Squash

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Rice Pudding with Candied Butternut Squash

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest