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milk water rice grits salt sugar black tea cinnamon cardamom pods pecans unsalted butter butternut squash
Viewed: 84 - Published at: 8 years agoIngredients
- 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 applepeeled, cored and cut into 1-inch dice
Method
- In a medium saucepan, combine 3 cups of the whole milk with the water and bring to a boil.
- Stir in the rice grits and a pinch of salt and simmer over low heat, stirring often, until the rice is tender and pudding-like, about 1 1/2 hours.
- Stir in 1/4 cup of the granulated sugar.
- Cover the saucepan and remove from the heat.
- Preheat the oven to 350.
- Meanwhile, in a medium skillet, combine the black tea, cinnamon stick pieces, crushed cardamom and the remaining 1/4 cup plus 1 tablespoon of granulated sugar and bring to a boil.
- Cook over moderate heat until the mixture is syrupy, about 10 minutes.
- Add the remaining 1 cup of milk and simmer 5 minutes longer.
- Strain the sweet milk tea.
- Put the pecans in a pie plate and bake for about 8 minutes, until toasted.
- Let the nuts cool, then coarsely chop them.
- In a large nonstick skillet, melt the butter.
- Add the diced squash and cook over moderate heat until browned on the bottom, about 3 minutes.
- Stir in the diced apple and cook, stirring occasionally, until the squash and apple are just tender, about 3 minutes longer.
- Reheat the rice pudding until it is very warm.
- If it is too thick, thin it with whole milk, about 1/4 cup at a time.
- Spoon the rice pudding into small bowls and pour the sweet milk tea on top.
- Spoon the squash, apples and pecans onto the pudding and serve.
