A failed experiment with a whole wheat tres leches cake led to this rice pudding.
The cake wouldn’t absorb all of the thick milk blend, so the rest of it went into the rice. From now on we’re skipping the cake. A custom blend pumpkin pie spice mix and winter squash give the pudding a distinctive Thanksgiving flavor.
What You'll Need
For the shopping list
- 2 cups of grated winter squash
- 2 cups of Carolina gold rice grits
- 2 cups of water
- 14oz can of sweetened condensed milk
- 12oz can of evaporated milk
- 1 cup of whole milk
- 2 teaspoons of vanilla extract
- 1/4 teaspoon of ground cloves
- 1 tablespoon of black pepper, freshly ground
- 1/4 teaspoon of cinnamon
- 1/2 cup of golden raisins
- 1/4 cup of bourbon
From the kitchen
- 1 box grater or food processor
- 1 chef's knife
- 1 cutting board
- 4 qt pot
What you'll have to do
Start by grating a winter squash. It can all be grated with the skin on, but the flinty hard skin of butternut squash must be removed. A food processor makes grating much easier.
Cook the rice grits with a pinch of salt in the water over medium heat, stirring frequently, until most of the liquid has been absorbed.
Add the remaining ingredients, including the raisins and bourbon. Simmer for another 30-40 minutes, stirring frequently, or until the mixture has thickened.
Transfer to a large bowl (or divide among individual bowls) and cool for at least an hour.
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