[ market gourmet ] Rice Pudding with Acorn Squash and Cinnamon From 100% Real by Sam Talbot ($29.99, Oxmoor House, 2017)
1L c uncooked white rice
1 qt plus 1 c almond milk 4 c water
K c pure maple syrup 2 Tbsp date sugar*
3 cardamom pods
1 cinnamon stick
1 star anise pod
70 min prep time serves 8
K c macadamia nuts
3 Tbsp salted butter
K (1K lb) acorn squash, peeled and cut into K-inch pieces (about 1K c) 2 Fuji apples (about 1N lb), peeled and cut into K-inch pieces
2 Tbsp fresh lemon juice (from 1 lemon)
N tsp kosher salt
1. Process rice in a blender for 20 seconds. Combine milk and the 4 cups water in a large saucepan. Bring to a boil over medium-high. Stir in rice, maple syrup, sugar, cardamom pods, cinnamon stick, and star anise. Reduce heat to low, and simmer, stirring constantly, until creamy, 45 minutes to 1 hour. Remove and discard cardamom pods, cinnamon stick, and star anise. Remove from heat. 2. Preheat oven to 350˚. Pulse macadamia nuts in a blender until roughly chopped, 10 to 12 times. Spread nuts on a parchment paper-lined baking sheet, and bake in preheated oven until fragrant and golden, 8 to 10 minutes. 3. Melt butter in a large skillet over medium. Add squash, apples, and lemon juice, and cook, stirring constantly, until tender, about 8 to 10 minutes. Sprinkle with salt.
4. Spoon pudding into 8 bowls. Top with squash-apple mixture and macadamia nuts. *If you can’t find date sugar, substitute brown sugar.
Kitchen Note: This rice pudding is a warm, creamy indulgence with the right amount of sweet-flavored cardamom. Per serving: 338 Calories, 4 g Protein, 55 g Carbohydrates, 3 g Fiber, 13 g Total fat (4 g sat), 223 mg Sodium, HHH Calcium, HH Vitamin B1 (thiamine), B2 (riboflavin), E, H Vitamin B6, Magnesium, Phosphorus
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