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Rice Pudding with Butternut Squash and Sweet Milk Tea

See full recipe on: Food & Wine



Ingredients

1 quart whole milk, plus more for thinning
3 1/2 cups water
1 cup rice grits (see note) or long-grain rice coarsely ground in a blender
Salt
1/2 cup plus 1 tablespoon granulated sugar
1 cup strong-brewed black tea
One 3-inch cinnamon stick, broken
4 cardamom pods, crushed
1/2 cup pecans
2 tablespoons unsalted butter
1 cup peeled and 1/2-inch-diced butternut squash
1 granny smith apple�\u0097peeled, cored and cut into 1-inch dice

Nutrition 8 servings

Per Serving % Daily Value
Calories 240
Fat 11g 18%
Carbs 30g 10%
Protein 5g 10%
Fiber 1g 7%
Cholesterol 19mg 6%
Sodium 62mg 2%
     
Fat
Carbs
Protein

Preparation






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