Rice Pudding with Butternut Squash and Sweet Milk Tea

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.