Rice Pudding with Acorn Squash and Cinnamon
Prep Time
70 minutes
Number of Servings
Serves 8
Ingredients
  • [q:1 1/3] cups uncooked white rice
  • 1 quart plus 1 cup almond milk
  • 4 cups water
  • [q:1/2] cup pure maple syrup
  • 2 Tbsp date sugar*
  • 3 cardamom pods
  • 1 cinnamon stick
  • 1 star anise pod
  • [q:1/2] cup macadamia nuts
  • 3 Tbsp salted butter
  • [q:1/2] ([q:1/2] lb) acorn squash, peeled and cut into [q:1/2]-inch pieces (about [q:1 1/2] cups)
  • 2 Fuji apples (about [q:1 1/4] lb), peeled and cut into [q:1/2]-inch pieces
  • 2 Tbsp fresh lemon juice (from 1 lemon)
  • [q:1/4] tsp kosher salt
Directions
  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.
Nutrition Info
338 Calories, 4 g Protein, 55 g Carbohydrates, 3 g Fiber, 13 g Total fat (4 g sat), 223 mg Sodium, [nutrition:3] Calcium, [nutrition:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), E, [nutrition:1] Vitamin B6, Magnesium, Phosphorus