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Rice Pudding With Candied Butternut Squash

See full recipe on: Martha Stewart



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

Nutrition 10 servings

Per Serving % Daily Value
Calories 355
Fat 19g 29%
Carbs 38g 12%
Protein 8g 16%
Fiber 1g 5%
Cholesterol 121mg 40%
Sodium 75mg 3%
     
Fat
Carbs
Protein

Preparation






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