Rice Pudding with Butternut Squash and Sweet Milk Tea
Inspired by the not-too-sweet rice puddings of India, Hugh Acheson keeps the sugar to a minimum in this version made with rice grits (broken grains of rice). In a nod to the South's favorite drink, he tops the pudding with sweetened milk that's been flavored with tea and spices. The most unexpected ingredient: butternut squash. "I think it can work really well in dessert," he says. More Rice Pudding Recipes
The rice pudding, sweet milk tea, squash and apple can be refrigerated separately overnight. Store the toasted pecans at room temperature. Reheat the rice pudding gently, adding more milk as necessary before assembling.
Rice grits are available online from ansonmills.com.
Nutty, dried fruit–scented tawny ports are fantastic partners for fall-inspired desserts like this rice pudding with butternut squash and apple. Two to look for are Warre's Otima 10 Ten Year Old Tawny and Quinta do Infantado Tawny.